Photo of Butternut squash farro bake by WW

Butternut squash farro bake

Points® value
Total Time
1 hr 55 min
25 min
1 hr 30 min
Packed with wholesome ingredients, this casserole makes a fantastic one-dish meal. Slide it out of the oven, all bubbling and hot, and you've got a comforting, crowd-pleasing dinner.


Olive oil cooking spray

2 spray(s)

Uncooked farro

3 cup(s)

Table salt

1 pinch(es), or to taste (for cooking farro)

Olive oil

1 tbsp(s)

Butternut squash

½ pound(s), peeled, and cut into 1/2-inch dice


2 cup(s), thinly sliced

Red bell pepper

2 cup(s), chopped, diced

Minced garlic

2 tbsp(s), or to taste

Fresh sage

5 tbsp(s), chopped, divided

Cayenne pepper

½ tsp(s)

Baby spinach

10 oz

Fat-free reduced sodium chicken broth

½ cup(s), warm

Lemon zest

1 tbsp(s), grated

Fresh lemon juice

¼ cup(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s), freshly ground

Gruyère cheese

3 oz, shredded (about 1 cup)

Chopped walnuts

1 cup(s), toasted

Grated Pecorino Romano cheese

½ cup(s)


  1. Preheat oven to 375°F. Coat a 13- X 9-inch baking dish with cooking spray.
  2. Cook farro in salted water according to package directions; drain any liquid not absorbed (you should have about 6 to 6 1/2 cups; pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Place farro in a large bowl; fluff with a fork.
  3. In a large deep skillet, heat oil over medium heat. Add squash, shallots, red pepper and garlic; cook, stirring frequently, until shallots and pepper are softened, about 5 minutes. Add 3 tablespoons sage and cayenne; cook, stirring frequently, about 3 minutes.
  4. Add spinach; cook, stirring frequently, until spinach is wilted, about 2 minutes. Add squash mixture to farro; toss to combine. Stir in broth, lemon zest, lemon juice, salt and pepper; stir in Gruyere and spoon mixture into prepared pan.
  5. In a small bowl, combine walnuts, Pecorino and remaining 2 tablespoons sage; sprinkle evenly over farro mixture. Cover with foil and bake for 15 minutes; uncover and cook until casserole is heated through and top is lightly browned, about 5 minutes more. Yields about 1 heaping packed cup per serving.


The farro can be made a day ahead. Just cool, cover and refrigerate. Bring it to room temperature and fluff with a fork when ready to use.