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1
One hour before starting, cover farro with water and soak at room temperature. Drain after one hour and reserve.
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2
The squash can be roasting while you prepare the farro. Preheat oven to 400 F. Cut the acorn squash into large wedges. In a small bowl combine all the spices. Brush the squash with olive oil and sprinkle with the spice mixture. Arrange cut side down on a baking sheet and put into the oven. Turn after about 15 minutes, and remove from the oven after about 30 minutes, once the squash is golden and tender. Let cool until easy to handle, then remove the outer skin and chop into bite sized pieces. Set aside.
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3
In a saucepan, bring the broth to a boil over high heat; add a bay leaf, lower the heat and keep covered at a simmer.
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4
In a large heavy saucepan, melt the butter with the olive oil over low heat. Add the shallots and cook, stirring occasionally, until the shallots are translucent, about 4 minutes. Increase the heat to moderate, and cook, stirring, until the shallots are golden. Add the farro and cook, stirring constantly, for about 5 minutes, to toast slightly.
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5
Add the wine and cook, stirring constantly, until the wine is absorbed by the grains, about 3 minutes. Stir in the sage and 1 cup of the broth and cook at a gentle simmer, stirring frequently, until almost all the liquid is absorbed. Continue adding the broth in this fashion, 1/2 to 1 cup at a time, until the farro is tender yet still firm in the center, and the risotto is creamy but not soupy (it may not require all 7 cups of broth). This could take an hour or more depending on your farro.
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6
Remove the saucepan from the heat and stir in the sour cream, 1/4 cup of the Parmigiano-Reggiano, and pepper to taste. Gently fold in the roasted and chopped squash. Top with remaining Parmesan cheese and serve immediately.
