INSTRUCTIONS

1. Preheat oven to 400.
2. Peel the squash, remove the seeds and cut into 1-inch pieces.
3. Line a baking sheet with foil and toss the squash pieces with 1 TB of the olive oil. Season well with salt and pepper.
4. Roast squash until tender, 20-30 minutes.
5. Puree squash in a food processor or high-speed blender. Set aside. (May be done in advance.)
6. Heat the remaining olive oil in a large, deep skillet or sauté pan.
7. Add the onion and sauté over medium heat until translucent, about five minutes.
8. Meanwhile, heat the broth or water in a medium saucepan to a gentle simmer.
9. Add the garlic to the pan with the onion and sauté for a few additional minutes. Season with salt, pepper and the red pepper flakes.
10. Add the farro to the pan with the onion and garlic and toss to coat with the oil. Toast the farro grains until slightly darkened, about five minutes.
11. Add the white wine, turn the heat to high and bring to a boil. Turn the heat down to medium and allow the wine to bubble away.
12. When the wine is almost evaporated, add one cup of the warm broth or water and stir to combine. Continue stirring until the liquid has almost evaporated and then add a half-cup of liquid.
13. Repeat this process, stirring the farro and adding liquid in half-cup increments, until the farro is tender and the liquid almost gone, about 45 minutes.
14. When the farro is tender, add the squash puree and stir to combine.
15. Add the chopped Swiss chard and heat just until the greens are wilted, about four minutes. (Add additional broth if the farrotto is too thick.)
16. Sprinkle on the Parmesan and drizzle with a fruity olive oil. Serve right away.

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