Farro and Roasted Butternut Squash

2 cups of Farro
2 tsp salt
5 cups of water or stock
3 cups butternut squash, cut into 1/2" cubes
1 large red onion cut into 1/8ths
1 tbs thyme
3 tbs olive or avocado oil
1 tbs balsamic vinegar
1 cup of walnuts or almonds
3 tbs toasted walnut oil (or more olive oil)
1/4 cup goat cheese crumbled


Preheat oven to 350 degrees, Cook Farro, salt and water in large saucepan over med heat.  Cover and simmer, stir occasionally until the Farro is tender about 15-20 min - remove from heat and drain any water

While Farro is cooking toss squash, onion, and thyme with the olive oil, balsamic vinegar and a pinch of salt - spread on a baking sheet and bake for 20 mins, turn every 5 to 7 minutes.  Remove from oven and let it cool  once cooled toss everything except the goat cheese.  Gently toss slowly adding the remaining walnut or olive oil.  Garnish with Goat cheese.