Combine the farro and water in a medium saucepan. Add salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30-40 minutes. Drain well, and then transfer to a large bowl to cool.

Add the thyme to the farro, and toss to combine.

In a medium bowl, whisk together the vinegar, pepper, and olive oil. Salt to taste. Add the vinaigrette to the farro and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

In a large pot over a medium low flame melt the butter. When butter is melted add the leeks and stir coating leeks with the butter.

Add water and salt, stir to combine. Place lid on pot and reduce flame to low. Cook, stirring often, for approximately 25 minutes or until leeks are tender.

Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.

Serve warm.

Preheat oven to 400 degrees.

Cut up one kabocha squash into thin slices. Lay the pieces in one layer on a pan. Drizzle with olive oil and toss until all sides of the squash are covered with oil. Sprinkle with salt and pepper, toss, and then roast for about 15-20 minutes, or until lightly browned.

Put farro on a platter. Top with Leek Confit and then add Kabocha on top. Serve at room temperature.