butternut squash salad with farro and pepitas

Ingredients in this Recipe

1 cup semi pearled farro (see Note up top)
1 medium butternut squash (about 2 pounds)
1 tablespoon sherry vinegar
1 tablespoon water
1/2 small red onion, finely chopped
1/2 teaspoon granulated sugar
1/3 cup toasted pepitas (I used, and love, the salted ones)
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)
5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste

See Full Recipe at Smitten Kitchen