Farro con la zucca o la barbabietola gialla

Squash and farro form a rich combination, ideal for a fall or winter supper. The flesh of the Italian pumpkin is a bit redder than that of butternut squash, but its texture—firm and meaty— is close to butternut or kabocha squash. To make this Tuscan dish more festive, you can add cooked chestnuts. You can also use golden beets in place of the squash. They make a lovely addition to farro and do not bleed color into the grain. I do not think they pair well with chestnuts, howeve