• Adjust rack to top position and preheat oven to 425 degrees. • In a medium pot (large pot for 4 servings), combine farro, 3 1⁄2 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

• Wash and dry produce. • Cut squash into bite-size pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

• Meanwhile, halve, peel and finely chop onion. Peel and mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half. **Open package of chicken* and drain off any excess liquid; cut into bite-size pieces if necessary. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage*; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.**

• Heat a drizzle of olive oil in a large pan over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown). • Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes. **Use pan used for chicken or sausage here.**

• Once farro and squash are done, stir cooked farro and half the squash into pan with onion. • Increase heat under pan to medium high. Stir in stock concentrates, cheese roux, and 1⁄2 cup water (3⁄4 cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.

• Divide farrotto between bowls. Top with remaining squash, remaining Parmesan, and as much sliced sage as you like. Serve. **Serve chicken or sausage atop farrotto.** ***Poultry is fully cooked when internal temperature reaches 165°.***