Baked Farro & Butternut Squash

• 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

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

grapeseed oil, unsalted butter, sweet onions, thyme, kosher salt, black pepper, cracked farro, chicken broth, butternut squash, parmesan cheese

Taken from www.food.com/recipe/baked-farro-butternut-squash-535440 (may not work)