Ingreadient

• 2 cups farro
• sea salt, to taste
• 1 bay leaf
• 1 acorn squash
• 2 tablespoons maple syrup
• vegetable oil, to cook
• pepper, to taste
• juice of 1 lemon
• 2 tablespoons olive oil, plus more if needed
• 1 bunch mustard greens
• 1/2 cup crumbled feta cheese, to serve
• 1/2 cup chopped walnuts, toasted, to serve