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2 tablespoon balsamic vinegar
1/4 cup goat cheese, crumble
Preheat the oven to 400 degrees. In a bowl combine the balsamic vinegar and 2 tablespoons of extra virgin olive oil. Add the thyme, dash of salt, butternut squash, and onion. Toss to coat the vegetables. Place the vegetables on a baking pan (single layer works best) and roast for about 15-20 minutes.
Meanwhile, in a pot, boil the water and farro together. When done place in a bowl. Add the roasted vegetables. Add in another teaspoon of oil. Season with salt (just a pinch or two is normally plenty). Top with the goat cheese and serve while warm.