Baked Farro & Butternut Squash - cooking recipe

Ingredients

3 teaspoons grapeseed oil
1 teaspoon unsalted butter
4 ounces sweet onions, diced
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup cracked farro, pearled
2 cups chicken broth
14 ounces butternut squash, diced in 3/4-1 inch pieces
2 tablespoons parmesan cheese, grated

Preparation

In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown.
Add Thyme, salt & pepper and cook for one minute.
Add Farro and stock and bring to a simmer. Cook for 15 minutes.
Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender).
Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted.
if not serving the same day, refrigerate for up to 2 days and warm before serving.