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