1. Farro: Start by getting that farro cooking. To kick things off, melt 2 tablespoons of butter in a medium saucepan. Let the butter come to a bubble and brown slightly. Then add the farro and stir to give it a nice slick coat of that butter. Next, pour in that veggie broth. Bring to a simmer for 40 minutes, stirring every few minutes.

2. Squash: Next, prepare the squash by cutting, peeling, and cubing it. In the meantime, heat your oven to 350 degrees F. Melt the remaining butter in a microwave and pour it over the squash (ideally, in a nice-sized mixing bowl). Stir so all the cubes have a nice, shiny coat. From there, spread the cubes out on a baking sheet and let bake for 20-25 minutes, until the squash is soft.

3. Walnuts: Heat maple syrup in a skillet, and add the walnuts to toast for about 2 minutes. (Pro Tip: double or even triple the amount of walnuts as they are a great holiday snack!)

4. Serve it up: Taste the farro. And, for your salt lovers, add an extra pinch. Add the goal cheese to the farro and stir until its melted in. Then, top with squash and walnuts. If you’re feeling creative, add some fresh arugula to make a wreath or Christmas tree.