- 2 Tbsp. unsalted butter
- 1 large onion, chopped (2 cups)
- 1 medium butternut squash (21/2 lbs.), peeled seeded and cut into 1/2" cubes (6 cups)
- 2 cloves garlic, finely chopped
- 2 cups dried farro
- 1 can (14.5 oz.) chicken or vegetable broth
- 1/2 cup water
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 8 oz. Il Villaggio® Taleggio cheese, rind removed (3/4 cup packed) (6 oz., trimmed)
- 1 Tbsp. fresh chopped sage and whole sage leaves to decorate (or 1 tsp. dried sage)
- 1/3 cup grated Il Villaggio® Parmigiano-Reggiano cheese, plus additional for serving
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- Preheat oven to 400°F. Heat butter in ovenproof Dutch oven, set over medium heat. Add onion and cook, stirring occasionally, until wilted, 4 minutes. Increase heat to medium-high, stir in squash, and cook 4 minutes, stirring occasionally.
- Stir in garlic and farro until coated. Stir in broth, water, salt and pepper. Break up Taleggio into (1") chunks, dropping into pan. Bring mixture to simmer, stirring until cheese is melted. Stir in sage, and sprinkle on Parmigiano-Reggiano.
- Cover and bake until liquid is almost absorbed, about 25 minutes. Remove from oven; let stand 10 minutes. Stir together and serve with Parmigiano cheese, and garnish with sage.
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