Preheat the oven to 420F. Add the cashews to a small bowl and cover with 2 cups of boiling water; set aside.

Add the farro to a 9x13” baking dish (preferably with a lid) along with the butternut squash, shallot, sun-dried tomatoes, rosemary, thyme, broth, and wine (or water). Give everything a good mix and cover with the lid, or wrap tightly with aluminum foil.

Bake in the middle rack of the oven for 35 minutes.

Add the cubed squash to a medium bowl and drizzle with oil, then sprinkle with garlic powder, rosemary, optional chili, and a generous pinch of salt and pepper. Mix well, then transfer to a baking sheet. Roast in the top rack of the oven for 30 minutes while the risotto cooks, using a spatula to flip the squash halfway through baking.

Drain the soaking cashews when there is 5 minutes left on the farro risotto timer. Add the cashews to a high speed or bullet blender with 1 cup of water; blend for 45 to 60 seconds, until smooth.

Remove the baking dish from the oven and uncover. Pour in the cashew cream mixture and stir well. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, until bubbling and the farro has an al dente texture.

Remove from the oven and stir the risotto one final time. Season with additional salt and black pepper to taste, as needed. Divide between serving plates and serve warm, topped with the roasted squash or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.