Heat oven to 400 degrees F.
Toss squash with 1 Tablespoon olive oil and cook for approximately 7-10 minutes or until squash starts to brown. Remove and set aside.
Soak the farro in cold water to cover for 20-30 minutes. Drain and combine with the chicken stock in a medium heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat to the farro is bubbling gently; cook until just tender, 15-20 minutes. Drain the farro over a bowl so that you can reserve the cooking liquid and set both aside in a warm place.
In the same saucepan, cook bacon until mostly crisp. Add butter and oil and melt slightly and then add shallots, and garlic and cook about 3 more minutes or until fragrant.
Pour in the wine and turn up the heat a little and simmer until the wine has reduced by about two-thirds, another 5 minutes or so.
Add the faro, the apples, and squash and enough of the reserved chicken stock to get a slightly creamy consistency.
Add the kale, sage leaves and more Parmesan and/or salt if necessary and several grinds of black pepper.
Serve immediately or cover and reheat gently before serving, adding more liquid if necessary.