One Pot Autumn Vegetable Farrotto

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• 1 Tbsp extra-virgin olive oil
  Ingredient note

  Source: 1 Tbsp. extra-virgin olive oil
• 2 cups peeled and diced butternut squash
  Ingredient note

  Source: 2 cups peeled and diced butternut squash
• 2 cups halved Brussels sprouts
  Ingredient note

  Source: 2 cups halved Brussels sprouts
• 1 each red onion (sliced into 1/2-inch strips)
  Ingredient note

  Source: 1 red onion (sliced into 1/2-inch strips)
• 2 cups baby bella mushrooms (roughly chopped)
  Ingredient note

  Source: 2 cups baby bella mushrooms (roughly chopped)
• 3 cloves minced garlic
  Ingredient note

  Source: 3 cloves minced garlic
• 1 tsp kosher salt
  Ingredient note

  Source: 1 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
  Ingredient note

  Source: 1/2 tsp. freshly ground black pepper
• 1 cup dry farro
  Ingredient note

  Source: 1 cup dry farro
• 6 each fresh thyme sprigs
  Ingredient note

  Source: 6 fresh thyme sprigs
• 32 ounces reduced-sodium vegetable or chicken broth
  Ingredient note

  Source: 32 ounces reduced-sodium vegetable or chicken broth
• 1/3 cup freshly grated parmesan cheese
  Ingredient note

  Source: 1/3 cup freshly grated parmesan cheese
• 3 Tbsp pepitas (pumpkin seeds)
  Ingredient note

  Source: 3 Tbsp. pepitas (pumpkin seeds)

1. Heat oil in a Dutch oven over medium-high. Add butternut squash; cook 7 to 8 minutes, stirring occasionally, until squash starts to soften. Add Brussels sprouts, red onion, and mushrooms; cook 10 to 12 minutes, stirring occasionally, until softened. Reduce heat to medium. Add garlic, salt, and pepper; cook 1 minute. Add farro and thyme; cook 2 minutes, stirring often.
2. Bring broth to a simmer over medium heat in a saucepan.
3. Add broth mixture in 1-cup increments, stirring occasionally, cooking until the liquid is almost completely absorbed before adding the next cup, about 45 minutes total. (The farro should be at a medium simmer throughout cooking.) Remove pan from heat; remove and discard thyme stems, and stir in Parmesan. Divide farrotto evenly among 6 shallow bowls; top evenly with pumpkin seeds.