Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a foil-covered sheet pan (the foil will collect the fat, which you will use later), and bake it for 25 to 30 minutes, or until crisp. Reserve 1 T. bacon fat. Cut the bacon in very large dice.
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 up to 1 T. of the bacon fat for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
Sprinkle the parmesan on the squash and farro and bake uncovered for 10-15 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Top with the bacon pieces and serve hot directly from the pot.
Recipe by The Amiable Cooks at https://theamiablecooks.com/baked-farro-and-butternut-squash-a-k-a-the-best-side-dish-known-to-man/