Butternut Squash Salad with Farro and Pepitas - Full Belly Farm

Ingredients

• 1 butternut squash or other winter squash
• 5-6 tablespoons olive oil, divided
• salt and freshly ground black pepper
• 1 cup semi-pearled farro or wheatberries or barley
• 1/3 cup toasted pepitas or a nut of your choice
• 3 ounces salty cheese (ricotta salata, feta or chevre)
• 1 tablespoon sherry vinegar
• 1 tablespoon water
• 1/2 teaspoon table salt
• 1/2 teaspoon granulated sugar
• 1 small red onion or other allium, coarsely chopped