Cut the butternut squash down the middle lengthwise. Lay both halves, cut side down, on the parchment lined sheet. Slide the squash into the oven and roast until very tender, about 40 minutes.

In a medium saucepan, combine the vegetable stock and 1 cup of the water and place it over medium-low heat. Cover the stock, and let it simmer gently.

Place half of the farro in an upright blender. Grind the grains on high until they are evenly “cracked” and resemble steel cut oatmeal. Set aside.

Make the butternut and cashew cream: Retrieve 1 cup of cooked butternut squash from the cooked halves, discarding the seeds. Save any extra squash for another use. In an upright blender, combine the squash, cashews, miso, nutritional yeast, salt, pepper, and remaining water. Blend this mixture on high until it’s completely smooth. Set aside.

Carefully transfer the warmed vegetable stock to the pot with the farro. Stir to combine and bring to a boil. Lower the heat to a simmer, cover, and let it cook for 20 minutes. Then, stir the farrotto a bit and cook it for another 20 minutes—keep stirring it here and there at this point.

Transfer the butternut cream to the farrotto pot and stir to combine. Season generously with salt and pepper. Bring the farrotto to a boil and simmer, uncovered for another 20 minutes. You will need to stir this fairly often to avoid sputtering. The farrotto is ready when the grains look like they are lightly immersed in a creamy sauce. Whole farro grains will still have some chew to them. The farrotto will thicken as it sits, but it definitely shouldn’t be runny.

Serve farrotto hot with freshly ground black pepper and extra thyme leaves/other greens on top.