Fall Farro!

1 3/4 c. farro
3 c. water
olive oil
1 stalk of brussels sprouts, halved
1 t. black pepper
1 t. red wine vinegar
1 small onion, diced
1 small butternut squash, peeled, seeded, and diced
1 t. nutmeg
2 T. maple syrup
1/2 c. dried cranberries
1/2 c. pecans, halved and toasted
1 T. fresh rosemary
additional 2 T.olive oil, 2 T.maple syrup, and 1 t. red wine vinegar

Simmer farro and water in a saucepan for 20 minutes.  Saute brussels sprouts in a large skillet with olive oil, pepper, and vinegar until golden.  Remove from skillet and add olive oil, onion, squash, nutmeg, and maple syrup.  Saute until squash is soft.  Stir together cooked farro, brussels sprouts, onion, and squash in a large bowl. Add dried cranberries, pecans, and rosemary.  Dress with additional olive oil, maple syrup, and red wine vinegar.