For Aarón’s Adobo Seasoning: Heat a dry skillet over medium-low heat. Add the cumin, coriander, fennel, mustard seeds, and chiles, then toast, stirring constantly until the mixture is aromatic and just begins to smoke, about 3 minutes. Transfer to a plate and cool to room temperature, then place in spice grinder and process to a fine powder. In a large bowl combine the finely ground powder with the oregano, onion powder, garlic powder, and paprika; stir very well. The adobo mixture can be stored in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

For the Stuffed Squash: Heat oven to 400 F. Rinse farro under cold water for 30 to 45 seconds to remove some of the excess starch. In a small pot, combine the water, farro, and 1/4 teaspoon of salt and bring to a boil. Once boiling, reduce heat to a low simmer (leave pot uncovered.) Cook for approximately 45 minutes or until farro is tender. Drain any remaining liquid and set aside to cool.
While the farro is cooking, cut the ends off the squash (approximately 1/8 inch of each end), then cut squash in half, so that the squash sits upright with the flesh side facing up. Using a spoon, scoop out the seeds and discard. Brush the flesh side of each squash half with the melted butter and season with the remaining salt, pepper and Aarón’s Adobo Seasoning. Place both halves, flesh side up, on an aluminum foil-lined baking sheet and roast in the oven for 40 minutes.
While the squash is roasting, in a large bowl combine the cooked farro, pecans, grapes and sage, and mix well. Once the squash has roasted about 40 minutes but is not fully cooked, remove it from the oven and spoon the stuffing into the two squash halves. Return the stuffed squash to the oven and cook for an additional 20 minutes, or until the stuffing is warmed through and the squash is fully cooked.
While the squash finishes cooking, in a small saucepan combine the honey and habanero and heat gradually over low heat for 10 to 15 minutes, stirring occasionally until the honey is warmed through and the habanero has infused the honey. Remove from heat and set aside.
When the stuffed squash is cooked through, remove from oven and immediately top with the crumbled queso fresco and a drizzle of the habanero honey. Serve immediately.