serves 6–8

3 ½ cup butternut squash peeled, seeded, and cut into 1 ⁄ 2-in. cubes
¼ cup extra-virgin olive oil
½ cup coarsely chopped onion
Salt and pepper
1½ cups pearled farro, rinsed
2 Tbsp. apple cider vinegar
2 Tbsp. minced shallot
1 tsp. Dijon mustard
Pinch cayenne pepper
1 head radicchio, chopped
½ cup minced fresh parsley
2 oz. (½ cup) blue cheese, crumbled

Adjust oven rack to upper-middle position and preheat oven to 350°. Toss the squash with 1 tablespoon oil and 1 ⁄ 2 teaspoon salt; spread in an even layer on a rimmed baking sheet and roast until tender and bottom is well browned, 30 minutes. Add the onions to the pan, toss, and roast 5–7 minutes. Once the onions start to brown, remove the pan from the oven and allow the vegetables to cool.

Meanwhile, bring 2 quarts of water to a boil in large saucepan. Stir in the farro and 1 tablespoon salt. Return to a boil, reduce heat, and simmer until tender, 15–20 minutes. Drain well and allow to cool.

In a large serving bowl, whisk together the remaining 3 tablespoons oil, vinegar, shallot, mustard, cayenne, and 1 ⁄ 4 teaspoon salt together in large bowl. Add cooled farro, squash and onions, radicchio, parsley, and 1 ⁄ 4 cup blue cheese and toss gently to combine. Season with salt and pepper to taste. Sprinkle with remaining 1 ⁄ 4 cup blue cheese to serve.