Baked Farro and Butternut Squash

Ingredients:

• 6 thick-cut slices applewood-smoked bacon
• 2 tbsp. good olive oil
• 1 tbsp. unsalted butter
• 1-1/2 cups chopped yellow onion (1 large)
• 2 tsp. chopped fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1-1/2 cups pearled farro
• 3 cups good chicken stock
• 3 cups (3/4- to 1-inch diced) butternut squash
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. 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.
2. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive 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 in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
3. Sprinkle the bacon and parmesan on the squash and farro 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. 

Submitted by Pat Reilly from Make It Ahead by Ina Garten

Crimson Crumble Bars

Ingredients:

• 2 cups fresh or frozen cranberries
• 1 cup sugar
• 2 tsp. cornstarch
• 1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
• 1 cup whole wheat flour
• 2 cups old-fashioned oats
• 2/3 cup packed brown sugar
• 1/4 tsp. salt
• 3/4 cup butter or margarine, cut into pieces
• 1/2 cup chopped pecans (optional)

Directions:

1. Heat oven to 350℉. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, mix cranberries, sugar, cornstarch, and pineapple. Heat to boiling, stirring frequently; reduce heat. Cover; simmer 10-15 minutes, stirring occasionally, until cranberries pop and sauce is translucent. 
2. Meanwhile, in large bowl, mix flour, oats, brown sugar, and salt. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Reserve 1 cup mixture for topping. Press remaining crumb mixture in pan.
3. Pour fruit mixture over crust. Sprinkle with reserved crumb mixture.
4. Bake 28-32 minutes or until top is golden brown. Cool completely on cooling rack, at least 1 hour. For bars, cut into 6 rows by 6 rows.

Submitted by Sarah Bublitz from Betty Crocker's Whole Grains