Step 1

One hour before starting, cover farro with water and soak at room temperature.

Step 2

Drain after one hour and reserve.The squash can be roasting while you prepare the farro. Preheat oven to 400F.

Step 3

Cut the acorn squash into large wedges. In a small bowl combine all the spices.

Step 4

Brush the squash with olive oil and sprinkle with the spice mixture. Arrange cut side down on a baking sheet and put into the oven. Turn after about 15 minutes, and remove from the oven after about 30 minutes, once the squash is golden and tender.

Step 5

Let cool until easy to handle, then remove the outer skin and chop into bite sized pieces. Set aside.In a saucepan, bring the broth to a boil over high heat; add a bay leaf, lower the heat and keep covered at a simmer.In a large heavy saucepan, melt the butter with the olive oil over low heat.

Step 6

Add the shallots and cook, stirring occasionally, until the shallots are translucent, about 4 minutes. Increase the heat to moderate, and cook, stirring, until the shallots are golden.

Step 7

Add the farro and cook, stirring constantly, for about 5 minutes, to toast slightly.

Step 8

Add the wine and cook, stirring constantly, until the wine is absorbed by the grains, about 3 minutes. Stir in the sage and 1 cup of the broth and cook at a gentle simmer, stirring frequently, until almost all the liquid is absorbed. Continue adding the broth in this fashion, to 1 cup at a time, until the farro is tender yet still firm in the center, and the risotto is creamy but not soupy (it may not require all 7 cups of broth). This could take an hour or more depending on your farro.

Step 9

Remove the saucepan from the heat and stir in the sour cream, 1/4 cup of the Parmigiano-Reggiano, and pepper to taste. Gently fold in the roasted and chopped squash. Top with remaining Parmesan cheese and serve immediately.