Preheat the oven at 375 F. Cook the farro according to package instructions, making sure to salt the water a bit. Discard seeds on each slice of the squash and place on a baking sheet. Drizzle 2 tbsp olive oil, 2 tbsp of maple syrup and 2 tbsp balsamic vinegar. Add a pinch of salt and pepper and toss to coat.
Roast for 20- 25 min, rotating half way. Add 1 tbsp of olive oil to a sauté pan and place over medium heat, add minced garlicand stir until golden. Add chopped pepper and green onions and sauté for 3 to 4 minutes. Toast nuts, in a frying pan over medium heat for 3 to 4 minutes stirring constantly. When the farro is ready let cool slightly and add the pepper mixture, pomegranate seeds,1 tbsp of olive oil, 1 tbsp balsamic vinegar, 1/2 tsp maple syrup and 1/2tsp lemon juice, toss to coat. Top squash slices with farro and vegetables, feta, toasted nuts, parsley or cilantro.