Roasted Butternut Squash with Autumn Grains Browned Butter Walnuts and Sage

Ingredients

• 2 1/2 tablespoons extra virgin olive oil, divided
• 1/4 cup diced onion, divided
• 1 cup farro (regular or semi-pearled)
• 1/2 cup Asian sweet black rice
• 2 1/2 cups water
• 1 butternut squash, peeled, seeded, and cubed into approximately 3/4 inch pieces (I had about 4 cups of squash)
• 1/2 teaspoon salt, divided
• 3 1/2 tablespoons unsalted butter
• 1/2 cup walnuts, chopped into small pieces
• 10 fresh sage leaves
• 1/4 teaspoon freshly ground black pepper

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