Preparation:

To make farro, bring 2 ½ cups of water (3 cups if you’re using pearled barley), seasoned with 2 teaspoons salt, to a boil in saucepan. Add farro, cover, and reduce heat to simmer for 15 to 30 minutes. (Farro cooking time will depend on your desired texture.)

While farro is cooking, peel and dice squash and onion.

Heat a large sauté pan, coat with nonstick spray, and cook the onion and squash on medium-high heat for 4 to 6 minutes. Season with salt and pepper. Toss/stir frequently for even cooking. Add balsamic vinegar and cook for 15 seconds. Add pine nuts and cook for 1 minute more. Remove from heat.

Combine farro and vegetable mixture and toss with 3 tablespoons of olive oil and thyme. Finally, toss entire mixture with goat cheese and season with salt and pepper to taste.

Serve four equal portions in bowls.