Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, 1/2 teaspoon salt, and pepper on a large baking sheet. Roast for 25-30 minutes until tender and caramelized.
Step 2: In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the shallots and cook for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.
Step 3: Add the farro to the pot and toast for 2-3 minutes, stirring constantly to ensure the grains are coated and smell nutty.
Step 4: Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape any bits off the bottom. Let the wine simmer until it has mostly evaporated.
Step 5: Add the warm vegetable broth 1 cup at a time, stirring occasionally. Allow each addition to be mostly absorbed before adding the next. This process should take about 25-30 minutes until the farro is tender but still has a slight chew (al dente).
Step 6: Once the farro is cooked, stir in half of the roasted butternut squash. Use your spoon to gently mash some of the squash into the farro to create a creamy texture.
Step 7: Stir in the remaining whole squash cubes, Parmesan cheese, fresh sage, and lemon juice. Season with the remaining salt if needed.
Step 8: Serve the roasted butternut squash and farro risotto immediately, garnished with toasted pepitas or extra cheese if desired.