Step 1: Preheat your oven to 400°F (200°C). Prepare two large baking sheets by lining them with parchment paper for easy cleanup.
Step 2: Toss the cubed butternut squash, Brussels sprouts, and red onion wedges with olive oil, cinnamon, salt, and pepper until evenly coated.
Step 3: Spread the vegetables in a single layer across the baking sheets. Roast for 30-35 minutes, flipping halfway through, until tender and caramelized.
Step 4: 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.
Step 5: Prepare the dressing by whisking together the tahini, maple syrup, lemon juice, and 2-3 tablespoons of warm water until smooth and creamy.
Step 6: To assemble the autumn harvest grain bowl with roasted veggies, divide the cooked grains among four bowls. Top with a generous portion of roasted vegetables.
Step 7: Drizzle the maple tahini dressing over the top and garnish with toasted pepitas before serving.