Squash-Farro Gratin

Serves: 6


  • 2 lbs winter squash, peeled & cut in ½-inch dice
  • Salt & freshly ground pepper
  • 4 tbsp extra virgin olive oil
  • 1 lb leeks (2 large), white & light green parts only, cleaned & chopped
  • 2 garlic cloves, minced
  • 1–2 tbsp dried mint (to taste) OR 1–2 tbsp dried thyme & oregano
  • 3 eggs
  • 3 oz feta, crumbled
  • ¾ cup cooked farro


  1. Heat oven to 425 degrees. Line a baking sheet with parchment. Place squash on sheet, season with salt and pepper. Add 2 tablespoons oil; toss to evenly coat. Roast until tender and lightly colored, about 25 to 30 minutes; stir every 10 minutes. Remove from oven and set aside. Reduce heat to 375 degrees.
  2. Warm another tablespoon of oil over medium heat in large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook and stir until tender, another 3 to 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add squash and spice(s) to pan and toss together. Remove from heat.
  3. Crack eggs into large bowl and beat. Add salt to taste (remember feta is very salty) and feta; mix until feta has broken up. Stir in squash mixture and farro. Scrape into oiled 2-quart baking dish. Drizzle remaining oil over top.
  4. Bake 35 minutes, or until lightly browned. Remove from heat. Serve hot, warm or room temperature.

Tip: Roast squash up to 2 days ahead. Cooked farro keeps 3–4 days in the refrigerator and freezes well. Gratin can be stored 4–5 days in the refrigerator and up to 1 month frozen (thaw in medium oven or at room temperature).