butternut squash salad with farro and pepitas

Name: butternut squash salad with farro and pepitas
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium butternut squash (about 2 pounds); 5 to 6 tablespoons olive oil, divided; Salt and freshly ground black pepper, to taste; 1 cup semi-pearled farro (see Note up top); 1/3 cup toasted pepitas (I used, and love, the salted ones); 3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)(omit to make vegan); 1 tablespoon sherry vinegar; 1 tablespoon water; 1/2 teaspoon table salt; 1/2 teaspoon granulated sugar; 1/2 small red onion, finely chopped