Preheat oven to 400 F. (200 C.). Carefully slice 3 acorn squash in half and remove the seeds.
Slice a tiny bit off the bottoms so that they lay flat.
Lay each half on a foil-lined baking sheet, brush with olive oil, sprinkle with salt and pepper, and drizzle with a little honey. Roast acorn squash for 30-40 minutes, until the tops are slightly brown.
While squash roasts, add 1 cup vegetable broth to a pot. Bring to a boil, and add ½ cup farro. Reduce heat, and simmer for 20 minutes.
Dice 1 cup red onion, chop 2 cups kale and slice 1½ cups baby bella mushrooms. To get a perfect size, slice the caps into thirds, then each slice in half. Include stems.
Coarsely mince 2 heaping tbsp. garlic and remove leaves from 1 tbsp. thyme.
Grate ½ cup parmesan.
Add 1½ tbsp. olive oil to a sauté pan and sauté sliced mushrooms until brown – about 5-7 minutes. Sprinkle with garlic powder and sauté for 1 minute more and set aside.
Sauté diced onions in 1½ tbsp. olive oil until lightly brown, then add 1 tsp. more olive oil and sauté minced garlic and thyme, no longer than 1-2 minutes. Set aside.
Sauté chopped kale with 2 tbsp. olive oil for 3-5 minutes until wilted. Sprinkle with garlic powder and fresh pepper. Remove into container with mushrooms onions and garlic.
Once farro finishes, add 1 tbsp. soy sauce and grated parmesan and stir. Fold in sautéd vegetables.
When acorn squash is done roasting, brush with melted butter, spoon farro into each squash and serve.