• Step 1

  Preheat oven to 400 degrees. Combine Tuscan seasoning and 1 Tbsp olive oil in bowl. Add squash; toss to coat. Arrange in single layer on parchment paper-lined baking sheet; season with salt and pepper. Roast about 30 min, turning halfway through, until browned and tender.

• Step 2

  Add roasted squash and 2 cups broth to saucepan on LOW. Cook, stirring to break down squash until creamy and broth is absorbed, about 25 min. Keep warm. Continue with recipe as squash breaks down.

• Step 3

  Heat remaining 4 cups broth in separate saucepan on MED-LOW to simmer; reduce to LOW. Let simmer as you prep remainder of recipe.

• Step 4

  Heat 3 Tbsp olive oil in braising pan on MED. Add onion; cook, stirring, 5 min. Add farro; stir to coat well with oil. Cook 2 min. Add 1 cup warmed broth to farro. Cook, stirring constantly, about 5 min, until almost all liquid is absorbed. Add 3 cups additional warmed broth, one ladleful at a time, stirring constantly, about 25 min. Add next ladleful only after almost all liquid is absorbed.

• Step 5

  Add squash-broth mixture to pan with farro. Stir to combine; add butter and cheese. Turn off heat; stir. Season with salt and pepper. Garnish with shredded cheese and toasted pumpkin seeds.

Toast pumpkin seeds in skillet on MED-HIGH, 1-2 min, until lightly browned. Let cool.

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