In a saucepan, heat stock to boiling, then keep warm over low heat.
In a large, deep skillet, heat oil over medium heat and add onion, cooking until softened.
Add farro, and cook, stirring, until starting to brown, about 3 minutes.
Add wine, and stir until liquid is absorbed
Add hot stock, ½ cup at a time, stirring constantly until absorbed each time
Season with salt, pepper and thyme.
Remove from heat and stir in squash cubes and Parmesan cheese
Serve hot
Notes
To roast the squash, preheat oven to 400°. Put whole squash on a baking pan and roast for about 60 minutes or until you can pierce easily with a fork. Remove from oven and allow to cool before slipping off the skin, removing the seeds, and cutting into cubes.