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Export 9 ingredients for grocery delivery
Step 1
1 Position a rack in the middle of the oven and preheat to 425 degrees
Step 2
2 On a large, rimmed baking sheet, toss the squash with 1 tablespoon of the oil and 1/4 teaspoon of salt
Step 3
3 Roast for 25 to 30 minutes, or until tender and lightly browned in spots, tossing once at the midway point
Step 4
4 While the squash is roasting, in a small pot over medium-high heat, bring the broth to a boil
Step 5
5 Reduce the heat to its lowest setting, cover and keep hot while you cook the farro
Step 6
6 In a large, heavy saucepan over medium heat, heat the remaining 2 tablespoons of oil until shimmering
Step 7
7 Add the onion and cook, stirring occasionally, until softened but not browned, about 3 minutes
Step 8
8 Add the sage, the remaining 1/4 teaspoon of salt and the pepper and cook, stirring, for 1 minute more
Step 9
9 Add the farro and cook, stirring frequently, until coated in the oil and toasted, about 3 minutes
Step 10
10 Add the wine and increase the heat to high
Step 11
11 Cook until the wine is mostly absorbed/evaporated, about 2 minutes
Step 12
12 Ladle enough broth into the pot to just cover the farro
Step 13
13 Lower the heat so the broth is at a simmer and cook, stirring occasionally, until the liquid is mostly absorbed, about 5 minutes
Step 14
14 Continue to add more broth, a ladle or two at a time, ensuring the liquid is gently simmering 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 minutes
Step 15
15 (You may not need all of the stock
Step 16
16 )
Step 17
17 Stir in the squash and butter, if using, and cook until the squash is warmed through and the butter is melted, about 1 minute
Step 18
18 Stir in all but 2 tablespoons of the cheese
Step 19
19 Add a little more stock or water if needed to maintain a thick, saucy texture
Step 20
20 Divide among shallow bowls, garnish with the remaining cheese and parsley, and serve
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