Impress your friends and family with this fancy Farro side dish.
Preheat oven to 400 degrees F.
In a large pot, add the Farro, vegetable broth and salt. Bring to a boil, reduce to a simmer and cook for 20-25 minutes until most of the liquid is gone.
Place butternut squash on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in oven for approximately 25-30 minutes, until you see some browning and squash is tender.
In a large bowl, add cooked Farro, butternut squash, red onion, walnuts, kale, thyme, sage and cranberries. Stir to combine and season with salt and pepper as needed.
If desired, drizzle a little extra virgin olive oil on top to serve.