|
1. Set the oven at 375 degrees.
2. In a flameproof casserole or Dutch oven over medium heat, heat
the olive oil. Add the shallots and cook, stirring often, for 5 minutes,
or until they soften. Add 2 teaspoons of the thyme, salt, and pepper.
Cook, stirring, for 30 seconds.
3. Add the farro and cook, stirring, for 2 minutes. Pour in the stock.
Bring to a simmer. Lay the squash slices overlapping evenly on the
farro. Cover and transfer to the oven.
4. Bake for 30 minutes. Uncover the pan, sprinkle with the Parmesan,
and continue baking, uncovered, for 15 to 20 minutes, until the farro
and butternut squash are tender and the cheese is melted. (Total
baking time is 45 to 50 minutes.) If you want to brown the top, turn
on the broiler and slide the pan 12 inches from the element. Broil for 2
minutes, watching carefully to make sure it does not burn, or until the
top begins to brown. Sprinkle with the remaining 1 teaspoon thyme.
|
