• Step 1

  Add squash, water, and 1/2 Tbsp salt to stockpot on MED; simmer 10-15 min. Strain squash from cooking liquid; add to blender. Reserve cooking liquid; keep warm. Puree squash in blender until smooth; set aside.

• Step 2

  Add 1 cup reserved cooking liquid, farro, and remaining salt to large saucepan on MED-LOW. Cook, stirring constantly, until almost all liquid is absorbed, 8-10 min.

• Step 3

  Add remaining cooking liquid, one ladleful at a time, to farro, stirring constantly, about 5 min. Add next ladleful only after almost all liquid is absorbed.

• Step 4

  Add squash puree and cheese to saucepan; reduce heat to LOW. Cook, stirring, 5 min. Stir in lemon juice and truffle spread.

Note: When servings & ingredients are modified, nutrition & directions may vary.