Butternut Squash and Farro Salad

Make this filling autumn dish that is both visually and flavorfully complex.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)

23 ounces butternut squash, peeled, seeded and cut into 3/4-inch cubes (1 small squash)
1 tablespoon olive oil
1/4 teaspoon salt
pinch black pepper
1/2 cup farro
2 cup chicken or vegetable stock
1/4 teaspoon whole allspice
1/4 teaspoon coriander seed
1/4 teaspoon grains of paradise
1/4 teaspoon cumin seed
1/4 cup olive oil
2.5 ounces preserved lemons
1 ounce pine nuts, toasted
1 ounce red onion, minced (1/4 small onion)
0.2 ounces flat-leaf parsley, leaves only

Put the cubed butternut squash in a bowl and toss with the olive oil, salt and pepper. Dump the squash onto a non-stick baking sheet (you can line a regular sheet with parchment paper or a silicone mat) in a single layer.
Roast the butternut squash in a 350 degree F oven until tender and slightly browned around the edges (about 30-40 minutes).
While the squash roasts, put the farro in a saucepan along with the stock. Bring to a boil, and then turn down the heat to maintain a gentle simmer. The amount of time it takes to cook depends on the type of farro, so check the package for cooking times. When the farro is cooked, drain in a sieve.
To make the dressing, put the allspice, coriander seed, grains of paradise and cumin in a blender. Grind the spices into a powder. Add the olive oil and preserved lemons and blend to puree. The mixture will be pretty thick, but this is fine.
When the butternut squash and farro are done, put them in a large bowl with the toasted pine nuts and red onion and toss with the dressing. Finish by tossing in the parsley. Serve warm or at room temperature.