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Farro with Roasted Squash, Apple, & Pancetta

This roasted squash and farro dish embodies everything that is Autumn. You might call it a warm farro salad, but it’s so much more than that. With caramelized Kabocha squash and apples it conjures feelings of warm blankets and chilly nights. A beautifully balanced farro recipe packed with my favorite little antioxidant powerhouses – Brussels sprouts.

Make this roasted squash recipe as a healthy side dish alongside a pork tenderloin, or serve it all on its own. It’s high in protein and fiber and is sure to satisfy! Substitutions are welcomed here, but one tip: don’t skimp on the Pecorino – it adds the perfect umami goodness to each bite! 

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Servings

4

Ready In:

1 hour

Good For:

Lunch, Dinner, Side

Ingredients

  • 1 small Kabocha squash (or 1 large sweet potato), scrubbed & cut into 1-inch pieces
  • 1 Granny Smith apple, peeled, cored, & cut into 1-inch pieces
  • 1/4 cup sherry vinegar
  • 1/3 cup olive oil, divided
  • kosher salt
  • black pepper, freshly ground
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 tsp thyme
  • 1 cup farro
  • 2 cups chicken stock or bone broth
  • 1 bag pre-shaved Brussels sprouts (or 10-12 sprouts thinly sliced)
  • 4 oz pancetta, diced
  • shaved pecorino cheese, for serving

Cook’s Notes:

If you can’t find farro at your local grocer, semi-pearled or pearled Barley is a fantastic substitute. Follow the same cooking instructions below if substituting Barley.

For the roasted squash, if you can’t find Kabocha squash, sweet potato is equally delicious here. If you’ve never had it, Kabocha squash most resembles a sweet potato in texture and flavor, so they’re interchangeable in this roasted squash recipe.

For the Brussels sprouts, I buy them pre-shaved from Trader Joe’s because it simplifies the prep here. You can find them in the produce section beside the whole sprouts.

 

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Step by Step Instructions

Step 1

Preheat oven to 425 degrees. Spread squash onto large rimmed baking sheet and drizzle with vinegar and 1/4 cup of oil. Sprinkle generously with kosher salt and pepper. Roast for 30 minutes.

Step 2

While the squash is roasting, heat remaining oil in a saucepan over medium heat. Add shallots, garlic, and thyme. Cook until shallots soften, about 7 minutes. Add farro, stock, and a pinch of salt. Bring to a boil then reduce heat to low and simmer until all liquid has been absorbed, about 25-30 minutes.

Step 3

Remove partially roasted squash from oven and add apple to pan. Toss to coat in vinegar and oil. Return to oven for an additional 15 minutes.

Step 4

Heat non-stick skillet over medium heat. Add pancetta and cook for 2-3 minutes, or until pancetta just begins to brown. Add sprouts to pan and continue cooking until pancetta and sprouts are crisp and browned slightly.

Step 5

Add farro, sprouts, squash, and apples to a large bowl, stirring to thoroughly combine. Divide among 4 plates and sprinkle with pecorino, or sprinkle the bowl with pecorino and bring to the table to serve. 

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Farro with Roasted Squash, Apple, and Pancetta

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This roasted squash recipe is the perfect addition to an Autumn day! This healthy recipe is beautifully balanced with sweet and savory notes, and bursting with seasonal ingredients! Don't skimp on the Pecorino when serving - it adds the perfect bit of umami to each bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course, Side Dish
Servings 4
Calories 510 kcal

Ingredients
 

  • 1 Small Kabocha Squash, scrubbed & cut into 1-inch pieces (or 1 large sweet potato)
  • 1 Granny Smith Apple, cored & cut into 1-inch pieces
  • 1/4 cup Sherry Vinegar
  • 1/3 cup Olive Oil, divided
  • Kosher Salt
  • Black Pepper, freshly ground
  • 1 Large Shallot, minced
  • 4 cloves Garlic, minced
  • 1 tsp Thyme
  • 1 cup Farro
  • 2 cups Chicken Stock or bone broth
  • 1 bag pre-shaved Brussels Sprouts (or 10-12 whole sprouts, thinly sliced)
  • 4 oz Pancetta, diced
  • Pecorino Cheese, for serving

Instructions
 

  • Preheat oven to 425 degrees. Spread squash onto large rimmed baking sheet and drizzle with vinegar and 1/4 cup of oil. Sprinkle generously with kosher salt and pepper. Roast for 30 minutes.
  • While the squash is roasting, heat remaining oil in a saucepan over medium heat. Add shallots, garlic, and thyme. Cook until shallots soften, about 7 minutes. Add farro, stock, and a pinch of salt. Bring to a boil then reduce heat to low and simmer until all liquid has been absorbed, about 25-30 minutes.
  • Remove squash from oven and add apple to pan. Toss to coat in vinegar and oil. Return to oven for an additional 15 minutes.
  • Heat non-stick skillet over medium heat. Add pancetta and cook for 2-3 minutes, or until pancetta just begins to brown. Add sprouts to pan and continue cooking until pancetta and sprouts are crisp and browned slightly.
  • Add farro, sprouts, squash, and apples to a large bowl, stirring to thoroughly combine. Divide among 4 plates and sprinkle with pecorino, or sprinkle the bowl with pecorino and bring to the table to serve. 

Cook's Notes

If you can't find farro at your local grocer, semi-pearled or pearled Barley is a fantastic substitute. Follow the same cooking instructions below if substituting Barley.
For the squash, if you can't find Kabocha squash, sweet potato is equally delicious here. If you've never had it, Kabocha squash most resembles a sweet potato in texture and flavor, so they're interchangeable here.
For the Brussels sprouts, I buy them pre-shaved from Trader Joe's because it simplifies the prep here. You can find them in the produce section beside the whole sprouts.
 
Keyword Cozy, Easy Recipe, Healthy Recipe, Seasonal

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