Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt on a large baking sheet. Roast for 25-30 minutes, or until tender and caramelized at the edges.
Step 2: While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 5 minutes until soft. Add the garlic and cook for another minute until fragrant.
Step 3: Add the dry farro to the pot and toast the grains for 3 minutes, stirring constantly to ensure they are coated in oil and smell nutty.
Step 4: Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits. Simmer until the wine has been almost completely absorbed by the farro.
Step 5: Begin adding the warm vegetable broth one or two ladles at a time. Stir frequently and allow the liquid to be absorbed before adding more. Continue this process for about 25-30 minutes until the farro is tender but still has a slight chew (al dente).
Step 6: Gently fold in the roasted butternut squash cubes and the chopped sage. If the mixture is too thick, add a splash more broth to reach your desired 'risotto' consistency.
Step 7: Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Serve warm, topped with toasted pumpkin seeds for extra crunch.