Heat oven to 425°F.

Toss the squash on a sheet pan with 2 tablespoons of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cayenne. Spread into a single layer and roast 10-15 minutes or until bottoms are browned. Turn the squash and roast 10-15 minutes longer or until browned and tender.

While squash is cooking, combine the farro, water, and remaining 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook until farro is tender, about 25-30 minutes. Drain any leftover water and transfer to a large bowl.

Add the squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes, and parsley and toss. Taste for seasoning and serve.

Note: Acorn squash may be substituted for Delicata squash.