Bring 2 quarts of water to a boil. Add farro. Cook at a rapid boil for 40 minutes or until the farro is tender. Drain and keep warm.
Toss cubed butternut squash with enough oil to coat and season with salt and pepper. Roast at 350°F for 15 minutes or until cooked through.
Saute the onions until slightly soft, 3-5 minutes. Add chard, pinch of salt and pepper and saute until the chard is wilted. Deglaze with white wine.
Mix the warm farro with the roasted butternut squash, sauteed onions and chard and add the hot chicken stock. Adjust the seasoning with salt and pepper add finish with a drizzle of olive oil.