Baked Farro Risotto with Golden Vegetables and Goat Cheese

Name: Baked Farro Risotto with Golden Vegetables and Goat Cheese
Ingredients: 5 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon minced garlic (from 2 to 3 cloves); 1 ½ cups farro, rinsed and drained; 1 cup grated butternut squash, plus 1 ½ cups in a ½-inch dice; 1 cup peeled, grated golden beet, plus 1 ½ cups in a ½-inch dice; 4 cups vegetable broth; Kosher salt and freshly ground pepper; ¼ cup fresh sage leaves; 4 ounces fresh goat cheese, crumbled; Toasted pepitas, for serving (optional)