Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper.
Step 2: Roast the vegetables for 25-30 minutes, tossing halfway through, until the squash is tender and the sprouts are browned and crispy.
Step 3: While the vegetables roast, combine the farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes or until tender. Drain any excess liquid and fluff with a fork.
Step 4: Place the chopped kale in a large bowl. Drizzle with the remaining tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender.
Step 5: In a small jar or bowl, whisk together the tahini, maple syrup, lemon juice, and warm water until smooth and pourable.
Step 6: Assemble the autumn harvest grain bowl with roasted veggies by dividing the kale among four bowls. Top with the cooked farro, roasted vegetables, dried cranberries, and toasted pecans.
Step 7: Drizzle the maple-tahini dressing generously over each bowl and serve immediately.