#i will say this is blatantly a rip off of a recent nyt recipie but

[writhe]

ok here’s what to do rn: you take the farro you’ve had sitting around for like a year and boil it in big pot of salted water. after about 15 mins of it cooking throw up the chopped-up butternut squash you had to use up and let it boil (med-high). in a separate pan, brown 2-4 tbsps butter. throw a generous few pinches of sage in it. once it’s brown set it aside. finely chop a shallot & carmelize it in olive oil. throw a generous about of minced garlic in there too and cook until it smells heavenly. turn off the heat and stir in the brown butter. set it aside. after 20-25 mins have passed, drain most of the water from the farro/squash pot, except for some covering the bottom of the pan. put it back on the stove on low heat & stir in some bouillon (i used vegetable but chicken would probably also be good). stir it all and mash up the squash. pour in the oil/butter/aromatics. stir it all up. accidentally add in way too much black pepper & a lotta red pepper flakes too. once it’s all cooked down and gooey but not wet, throw in the rest of the parmesan from the fridge (1/4 - 1/2 cup?). salt to taste