Roasted Kabocha Squash Farro(tto)

Yum! Sunday dinner is a big deal in our family.  We love to share the meal with friends and family and frequently make a more involved dish on this day.   The Hawaiian weather has been a bit chilly lately so roasting vegetables is particularly comforting.  :)
Kabocha squash is our favorite.  You could easily substitute butternut if you prefer.  Also, because we do not eat meat, we choose a higher protein grain as often as possible.  Instead of making risotto, using arborio rice, we have substituted Farro which has about 6 grams of protein per 1/2c versus 4 in the rice.

2-3 Tbs Olive Oil, plus more for drizzle

1 medium Kabocha squash, also called Buttercup

2 medium yellow onions, sliced

2 cloves garlic, chopped

3/4c Marsala Wine

4c low sodium chicken or veg stock

1 1/2 c Farro

2 Tbs chopped plus about 10 leaves Sage

1/2c toasted pine nuts

shaved parmesan cheese

Slice, scoop seeds from Kabocha and cut into 1 inch cubes and leave a few "C" shaped for presentation.  Toss in olive oil and lay on baking sheet with sage leaves.  Bake at 400F for approximately 30 minutes or until softened.

Meanwhile, caramelize onion in olive oil over low heat for approximately 20 minutes, covered, stirring occasionally until lightly brown. Turn up heat and caramelize for about 3-5 minutes.

Add farro, garlic and chopped sage leaves to onions and cook until farro becomes coated and fragrant, about 2 minutes

Add marsala wine and simmer until absorbed.  Add stock and simmer, stirring occasionally until farro softened, about 30 minutes.  When finished toss in toasted pine nuts

Add shaved cheese and drizzle with olive oil.