Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender and caramelized.
Step 2: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute.
Step 3: Add the farro to the pot and toast for 2-3 minutes, stirring constantly until it smells nutty.
Step 4: Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Simmer until the wine has almost completely evaporated.
Step 5: Add the warm vegetable broth 1-2 cups at a time, stirring occasionally. Allow the farro to absorb most of the liquid before adding more. This should take about 25-30 minutes until the farro is tender.
Step 6: Once the farro is cooked, stir in the butter, Parmesan cheese, and fresh sage. Gently fold in the roasted butternut squash cubes.
Step 7: Season with additional salt and pepper if needed. Serve immediately with extra cheese if desired.