Preheat oven to 350°F/177°C/Gas Mark 4

Drizzle cleaned delicata squash halves with 1 tbsp. olive oil and season with half of the salt and pepper.

Roast, cut side down, for 20 - 30 minutes. (Depending on the size of your squash)

Place walnuts on a separate sheet pan and toast in oven for 6 - 8 minutes, remove and set aside to cool. When cool enough to touch, roughly chop the walnuts and set aside.

Heat a medium skillet over medium heat, add remaining olive oil to the pan.

Add onion and cook until translucent, about 8 minutes.

Add baby arugula and cook for another 2 - 3 minutes, just until it is wilted.

Add cooked farro, halved dried cherries, toasted, chopped walnuts and vegetable broth to the pan. Season with remaining salt and pepper (or to taste).

Cook for 3 - 4 minutes, then remove from heat.

Remove squash from oven and carefully stuff with the farro and arugula filling. (You may need to let the squash cool for a few minutes until you can handle it)

Roast the stuffed squash, uncovered, for 15 - 20 minutes.

Remove squash from the oven and grate Parmesan cheese over the top. Return to the oven for 4 - 5 minutes. Remove from the oven and serve.