Heat oven to 425 degrees F.

Bring triticale and water to cover by 1 inch to boil in Dutch oven. Cook 20 minutes; drain and dry pot.

Meanwhile, drizzle melted butter over squash on a jelly-roll pan; toss. Bake 25 to 35 minutes or until tender and browned.

Bring broth and water to a simmer in large saucepan. Heat oil over medium-high heat in same Dutch oven; add onions and cook 4 to 6 minutes or until tender and lightly browned. Add garlic, cook 1 minute. Add wine, cook 1 minute more. Stir in drained triticale and cook until wine is absorbed. Reduce heat to medium and gradually add broth mixture 1/2 cup at a time, stirring, until liquid is absorbed and triticale is tender, 12 to 17 minutes. Stir in the squash, chard, thyme, salt, pepper and nutmeg; cook, stirring, 4 to 5 minutes or until chard is tender. Stir in grated Parmesan, and garnish with Parmesan shavings, if desired. Serve immediately. Makes 6 servings.

Triticale berries (Farro) can be found in most health food stores.

To make Parmesan shavings, use a swivel-blade vegetable peeler.