1. In a large pan of cold water with a pinch of salt, add the farro and bring to the boil.
2. Reduce heat to simmer and cook for 20 minutes until grains are tender.
3. Roast butternut squash with the olive oil, rosemary and smoked salt at 180°C for 15 minutes until coloured and cooked through.
4. Mix all ingredients together in a bowl and serve.