1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

2. Rinse farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain and set aside.

3. While farro cooks, carefully cut acorn squash in half lengthwise. Scoop out seeds and stringy pulp with a large spoon.

4. Score the flesh of each squash half in a crosshatch pattern, making cuts about ½-inch deep.

5. In a small bowl, whisk together 3 tablespoons olive oil, maple syrup, cinnamon, nutmeg, ¾ teaspoon salt, and ½ teaspoon pepper.

6. Brush the oil-maple mixture generously over the cut surfaces and into the scored flesh of each squash half.

7. Place squash halves cut-side up on the prepared baking sheet. If they tip, slice a thin piece from the bottom to create a flat base.

8. Roast for 40-45 minutes, until flesh is fork-tender and edges are caramelized. Baste once halfway through with any pooled liquid.

9. While squash roasts, prepare filling. In a large bowl, combine cooked farro, cranberries, toasted nuts, parsley, sage, garlic, 2 tablespoons olive oil, thyme, ½ teaspoon salt, ¼ teaspoon pepper, lemon zest, and lemon juice. Mix well.

10. Remove roasted squash from oven and let cool 5 minutes. Generously fill each cavity with farro mixture, mounding slightly.

11. Return filled squash to oven for 10 minutes to warm filling and crisp edges.

12. Serve immediately, garnished with additional fresh herbs if desired.