Soak the farro in water for 30 minutes. Drain.

Cook farro in chicken broth just until slightly tender, about 15 minutes. Drain, reserving any excess broth.

In a large saute pan, melt butter and 1 Tbs olive oil. Add butternut squash, and sprinkle with brown sugar, nutmeg and a bit of salt and pepper. Cook squash for 10-15 minutes until softened and brown in spots. Transfer cooked squash to a plate to cool.

Add additional Tbs olive oil to the sauté pan, along with shallots and bacon. Cook on medium until shallots are softened and bacon is crisp.

Add wine, and deglaze the pan, scraping up any brown bits.

Reduce the heat to low, and add precooked farro to the shallots and bacon and stir to combine.

Add dry sage, thyme and rosemary sprigs, and Montasio rind.

Simmer farro on low, stirring occasionally and adding additional broth one ladle at a time, as needed.

When farro is tender, remove rind, and herb sprigs. Add cooked butternut squash and stir to heat it through.

Stir in ½ cup Montasio, and add salt and pepper to taste.

If desired, serve with additional fresh grated Montasio on top.