Preheat oven to 425 degrees F

Slice the delicata squash in half lengthwise

Scoop out the seeds and hollow out the center

Drizzle each half with olive oil and season with salt and pepper

Place squash halves on a greased baking sheet with the cut side facing up

Roast for about 30-35 minutes

Meanwhile, cook your 1/2 cup of farro as directed by the package

While the farro and the squash are cooking, wash and chop up some kale to equal about a 1/2 cup

Place in a frying pan and saute the kale with olive oil

Once kale is done cooking put in a mixing bowl and add the cranberries and chopped pecans

Once the farro is done cooking, drain and add it to the mixing bowl as well

Mix together the melted ghee or coconut oil and the maple syrup or any other sauce/dressing of your choice

Pour the sauce over the farro mixture and mix until everything is evenly coated

Take out the squash when done cooking and let it cool

Add and evenly distribute the farro mixture into the center hollowed out part of each squash (there may be leftovers of the farro mixture depending on the size of the delicata squash)

Season with salt and pepper

Serve and enjoy!