Creamy mushroom farroto, or farro risotto, with roasted butternut squash makes a beautiful vegetarian or vegan dinner that's special enough for holidays like Thanksgiving.
Preheat the oven to 400 degrees F. Peel the butternut squash with a vegetable peeler. Cut into 1/2-1" cubes. Toss with 1 tablespoon olive oil and season with salt and pepper.
Add the remaining tablespoon oil to the same pan and add the shallots. Saute until translucent, about 2 minutes. Add the garlic and continue to saute one minute longer.
Pour the broth into a medium saucepan over low heat. Add about 1/2 cup of warm broth at a time to the farro pan, stirring almost continuously until each addition of broth has been absorbed.