- 1/2 pounds farro
- Olive oil
- 1/4 cup pancetta
- 1 shallot, diced
- 2 sage leaves
- 1/2 pounds butternut squash, cut into 1/2-inch cubes
- 2/3 cup chicken stock
- 1 tablespoon tomato paste
- Pecorino, for garnish
- Parsley, for garnish
- Zest of 1 lemon
- Cook the farro according to directions.
- In a 12-inch skillet on medium-high heat, add 1 tablespoon of olive oil and the pancetta. Cook until golden and fat has rendered out. Remove pancetta, leaving fat in the pan, and set aside.
- Add diced shallot, sage leaves and butternut squash to the pan with the pancetta fat. Add more olive oil if needed.
- Add chicken stock to the pan and continue to cook over high heat. Once the squash begins to soften, about 10 minutes, mix in the tomato paste and continue to cook, adding more liquid if needed.
- Add farro and cooked pancetta to the pan and toss to combine.
- Remove from heat and stir in some pecorino cheese. Transfer to a serving bowl and garnish with parsley and lemon zest.