recipe: butternut squash stuffed with farro, walnuts, & goat cheese

here's my attempt at trying to eat a bit more vegetarian. would be vegan but i just couldn't give up the goat cheese in this recipe. definitely adds a great flavor but the salad itself is good without it (in case you aren't a big fan of goat cheese). my boyfriend doesn't usually like squash but i made him a believer after this meal. and as long as you buy "pearled" farro the entire dish can be made in 20 minutes.

you'll need:
1 cup pearled farro, rinsed
3 cups water
1 medium butternut squash (about 2 pounds)
1 red onion
4 tablespoons olive oil (divided)
salt & pepper to taste
1 teaspoon thyme
1/4 cup walnuts, chopped
3 tablespoons balsamic vinegar
4 tablespoons goat cheese

to make:
1- after rinsing farro, place in sauce pot with water. bring to a slow boil and cook for 15-20 minutes (taste after 15 minutes and see if it is "al dente" enough or if it needs to be cooked longer).
2- cut the neck off of the squash. cut the bulb in half and scoop out the seeds. cut a small part off of the bottom of each bulb half so it sits level. peel the neck of the squash and chop into 1/2 inch cubes. peel red onion and cut into eighths.
3- put squash bulb halves and cubes on a baking sheet with the onion. sprinkle with 2 tablespoons of the olive oil, salt, pepper, and thyme (toss to coat). bake at 400 for 15-20 minutes or until bulbs are fork-tender.
4- place walnuts on baking sheet and toast in oven for 3-5 minutes.
5- drain remaining water from farro. place in large mixing bowl and season with salt and pepper to taste. add remaining olive oil and balsamic vinegar and stir. add squash cubes, onion, and walnuts and combine. place a few spoonfuls of salad back inside the squash halves. top with goat cheese.