Farro “Risotto” with Red Kuri Squash and Leeks

1. Preheat oven to 400 degrees F.
2. Toss red kuri squash cubes with 1 tablespoon olive oil and brown sugar on a parchment paper lined baking sheet. Bake in oven until soft and slightly browned, about 15-20 minutes. When done, remove it from the oven and set aside.
3. Meanwhile, bring vegetable broth to simmer in a small saucepan.
4. In another small saucepan, heat remaining 1 tablespoon olive oil over medium heat.
5. Add onion and stir until softened, 3-4 minutes.
6. Add leek and cook until silky and softened, about 8 minutes. Gently break apart the leek rounds with a wooden spoon.
7. Add farro, and toast it in the saucepan for 1 minute.
8. Add white wine, and cook until all liquid is evaporated.
9. Add one ladle full of broth and simmer, reducing heat as necessary, until broth is absorbed. Continue adding ladles of broth until farro is fully cooked, making sure that each ladle full is absorbed before adding another, about 18 minutes.
10. Once farro is fully cooked (you can cover pot for five minutes to ensure doneness), add red kuri cubes. Remove from heat and stir in parmesan and parsley. Season to taste with salt and pepper, and add additional parmesan if desired.