Preheat oven to 450 degrees and drizzle squash with 1 tablespoon oil and a few dashes of salt. Spread on a baking sheet and roast 20-30 minutes until tender and bottom slightly browned. Then set aside.
While squash is roasting, bring 4 cups water to boil in large pot or dutch oven. Stir in farro and 1 teaspoon salt. Reduce heat and simmer until tender, 15 to 20 minutes drain excess water.
While farro is cooking, make the dressing: 3 tablespoons oil, vinegar, shallot, mustard, cayenne, and ¼ teaspoon salt together in small bowl or canning jar.
Add warm farro and squash, radicchio, parsley, and toss with the dressing. Season with salt and pepper to taste.
After plating, add crumble cheese over each dish and garnished with additional parsley.
If you don’t like spicy things, the cayenne might be something to omit and potentially replace with just black pepper.