Creamy Squash Farrotto

Name: Creamy Squash Farrotto
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Ingredients: 1 (2/3 - 3/4) pound honeynut squash (small to medium-sized*); 3 tablespoons extra-virgin olive oil (divided); Salt and black pepper; 1 head garlic; 1 dried ancho chile (stemmed and seeded); 3 cups vegetable broth** (divided | plus more if needed); 2 tablespoons white miso paste; 1 small onion (finely diced); 3/4 cup semi-pearled farro; 1 sprig rosemary; A pinch ground cinnamon; 1 teaspoon sherry vinegar; 2 tablespoons unsalted butter (or vegan butter); 2 tablespoons chili oil (such as Lee Kum Kee Chiu Chow Chili Oil or Chili Crisp or salsa macha); 1/4 cup flat-leaf parsley (finely chopped); A dollop of greek yogurt, parmesan, or vegan yogurt (for additional creaminess)