Cookbook

Toss squash dice with 1 Tbsp oil. Roast 25- 30' - 425 F, or until tender and lightly browned in spots, tossing once at the midway point.

While the squash is roasting, bring the broth to a boil.

In a large, heavy saucepan, heat the remaining 2 Tbsp oil until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 3'. Add the sage and the pepper and cook, stirring for 1' more. Add the farro and cook stirring frequently until coated in the oil and toasted, about 3'.

Add the wine and increase the heat to high. Cook until the wine is mostly absorbed, about 2'. Ladle enough broth into the pot to just cover the farro. Lower the heat so the broth is at a simmer and cook, stirring occasionally, until the liquid is mostly absorbed, about 5'.

Continue to add more broth, a ladle or two at a time, ensuring the liquid is gently simmring and letting it get absorbed by the farro after each addition, until the farro is tender but still has a nice chew to it and its liquid is saucy, about 35'.

Stir in the squash and butter, and cook until the squash is warmed through and the butter is melted, about 1'. Stir in all but 2 Tbsp of the cheese. Add a little more stock if needed to maintain a thick, saucy texture. Divide among shallow bowls, garnish with the remaining cheese and parsley and serve.

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