Start by getting the farro cooking; it takes about 40 minutes to cook. First melt 2 tablespoons of butter in a medium saucepan. Let the butter some to a bubble, and let it brown slightly. Then add the farro and stir to evenly coast it in the butter. Pour the vegetable broth over. Bring to a simmer, and let simmer steadily for 40 minutes, stirring frequently.

Then prepare the squash. Heat your oven to 350 degrees. Melt the remaining butter in a microwave. In a bowl, pour the butter over the cubed squash, sprinkle with salt, and toss to evenly coat the squash in the butter. Then spread on a baking sheet and let bake for 20-25 minutes, until the squash is soft.

Glaze the walnuts in maple syrup by heating the maple syrup in a small skillet over medium heat, and add the walnuts and toast for 2 minutes.

Finish up by combing everything. Taste the farro and add extra salt if necessary. Then add the goat cheese and stir until it melts. Then add the squash and walnuts. Stir to combine. Serve topped with a bit of arugula.