Step 1

Cook the farro according to the package directions.  While the farro is cooking, prep the vegetables.

Step 2

In a large 10" skillet, heat 2 teaspoons olive oil over medium high heat.  Add the mushrooms and cook until browned and have given up their liquid, stirring occasionally, about 6-7 minutes.  Transfer the mushrooms to a small bowl.

Step 3

Add the remainder of olive oil to the pan.  When it's hot, add the diced butternut squash and onions. Sprinkle with kosher salt. Cook until the onions are softened and translucent, stirring occasionally.

Step 4

Add 1 1/2 teaspoons rosemary to the vegetables and cook until fragrant about 1-2 minutes.  Add the cinnamon stick and vegetable broth to the squash mixture.  Bring to a boil, cover and reduce heat to a simmer.  Cook for 6-7 minutes or until squash starts to get tender.

Step 5

Stir in the diced apple, cover and simmer an additional 2-3 minutes until the apple is tender, but not falling apart. Remove from heat and discard the cinnamon stick.

Step 6

Stir in the cooked farro, mushrooms, remaining 1/2 teaspoon rosemary and butter.  Taste for seasonings adding salt or pepper if desired.  Stir in parsley and transfer to a serving dish.  Serve warm.