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