I look forward to all of the angry comments about how this isn't technically a "risotto" because it isn't a creamy rice dish.  I'm going to claim some culinary leeway with the name and hope that I don't face too much random internet rage. Farro is a flavorful whole grain that is a great source of protein and the butternut squash is packed with vitamin A so as you shovel this into your face you can feel pretty good about yourself (for once).

Serves 4

1/2 medium butternut squash, diced (about 2 cups) 

1 medium onion diced

2 cloves garlic minced

2 cups Farro

5 cups veggie broth

1/2 tsp salt

1 tsp thyme

2 tsp rubbed sage

1/2 cup nutritional yeast

2/3 cup dried cranberries

3 Tbsp margarine (divided)

salt and pepper to taste

Peel the butternut squash. Cut it in half and remove the seeds. Cut the squash into 1/2 inch cubes. (Since you only need half of a squash for this recipe that means you get to do something else yummy with the other half. Why not toss it with some olive oil and maple syrup and roast it? It's just an idea.)

In a large sauté pan over medium high heat melt 1 Tbsp of margarine and add the squash. Season with a little salt and pepper and toss to coat. Sauté the squash until it's tender and caramelizing a bit. This will take about 15 minutes or so. 

In a large sauce pan over medium-high heat sauté the onion until it starts to turn translucent. Add the garlic and sauté for a minute more. 

Add the vegetable broth, salt, thyme and sage and farro to the pot and bring to a boil. Reduce the heat and let the farro simmer uncovered for about 20 minutes until it's tender. There should be some liquid left but it shouldn't be too soupy. (You'll need some of this cooking liquid to help make your risotto creamy but if it seems too wet let a bit more liquid evaporate and continue to simmer for a few more minutes.)

Stir in the nutritional yeast, squash and dried cranberries. The farro should look a little creamy at this point. 

Add the remaining 2 Tbsp of margarine. Stir to combine. Some of the squash will break down as you stir which helps lend even more creaminess to the risotto. Don't over-stir it though. You want to have nice chunks of squash still visible. 

Season with additional salt and pepper to your taste.