The naturally sweet butternut squash with a touch of maple plays well with the savory smoked tempeh. The whole grain farro's satisfying chew makes this dish a cozy comfort food without being too heavy, and with the pomegranate and toasted hazelnuts, you basically have Thanksgiving in a bowl —Adi McCasland
Preheat your oven to 425˚ and line a cookie sheet with parchment paper.
In a medium mixing bowl, stir the maple syrup and water together. Add the cubed squash and sliced onion, and toss well.
Pour mixture onto lined cookie sheet and arrange in one layer. Sprinkle with 1 tablespoon of the thyme, sea salt, and black pepper.
Roast at 425˚ for 30 minutes (stirring after 15 minutes) or until the squash is soft. The onions may start to brown a little on the edges, but this is a good thing!
While the squash is roasting, cook the farro in the veggie broth according to the package directions. Be sure to drain any excess water and set aside.
In a small skillet, toast the chopped hazelnuts on medium-high for 5-6 minutes, or until lightly fragrant, stirring frequently to prevent scorching. Pour the toasted nuts on top of the cooked farro.
Using the same skillet, over medium-high heat, cook the tempeh bacon 1-2 minutes on each side, or until lightly browned. Coarsely chop and pour on top of the farro mixture.
Once the squash mixture is roasted, add it to the farro mixture. Sprinkle in the pomegranate seeds and remaining 1 tablespoon of thyme, and stir until everything is fully incorporated. Season with additional salt and pepper, if needed, and enjoy!