Baked Farro and Butternut Squash

Preheat the oven to 375 degrees F.

Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.

Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake for 30 minutes, until the squash and farro are tender. Check once or twice to make sure the farro isn't drying out.

Sprinkle the bacon and Parmesan on the top and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.