By Bianca Russano, About the Table
4 cups butternut squash, peeled and cubed
2 teaspoons fresh thyme, minced
Salt and pepper
3 tablespoons olive oil, divided
3 cups chicken or vegetable broth
2 cups water
½ onion, finely chopped
2 garlic cloves, minced
1 ½ cups farro
¾ cup white wine
½ cup Parmesan cheese, grated
½ cup Gruyère cheese, grated
2 tablespoons fresh parsley, minced
¾ cups chopped pecans, toasted
Preheat oven to 425 F. Coat a cookie sheet with nonstick cooking spray. In a large bowl, toss butternut squash with thyme, salt, pepper and 1 tablespoon of olive oil. Pour onto the sheet and roast, about 25 minutes, until tender. Set aside.
Bring broth and water to boil in a medium saucepan over high heat. Reduce heat to medium-low to gently simmer.
Heat a Dutch oven over medium heat and add 2 tablespoons olive oil to the pan. Add onion and cook until softened, 3 to 4 minutes. Add garlic, stir, and cook for about 30 seconds. Stir in farro until grains are lightly toasted, about 3 minutes. Add wine and cook for 1 minute until it evaporates.
Stir 5 cups of broth mixture into farro, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes.
Season pot with 1 teaspoon salt and ¾ teaspoon pepper. Keep stirring until farro becomes creamy, about 5 minutes. Add cheeses and fresh parsley, then gently fold in cooked butternut squash. Sprinkle with nuts and serve.