Butternut Squash Farro with Tahini

For the butternut squash farro:
1. Preheat oven to 400ºF.
2. Prepare the farro according to the package directions. Drain the cooked farro well and add it to a large bowl. While the farro is hot, stir in walnut oil (or extra virgin olive oil). Set to the side.
3. While the farro is cooking, prepare the squash. Lay the butternut squash on sheet pan and season with olive oil, coriander, cumin, and 1/8 teaspoon each of salt and pepper. Spread the squash into a single layer and roast in the hot oven for 10 minutes.
4. Remove the squash from the oven and add the onions, roast for another 15 minutes.
5. Sprinkle the walnuts over the squash and onions, and roast for a final 5 minutes. The squash should be tender.
6. Add the butternut squash to the large bowl with the cooked farro. Gently stir in the chopped dates and parsley. If desired, stir the tahini sauce into the farro as well (or serve the sauce on the side).

Serve warm or at room temperature.

For the tahini sauce:
Whisk all the ingredients together in a small bowl.