Farro with Winter Vegetables and Watercress

Name: Farro with Winter Vegetables and Watercress
Ingredients: 1 small butternut squash, about 1 1/2 lb. (750 g), peeled, seeded and cut into 1-inch (2.5-cm) cubes; 3 parsnips, peeled and cut into 1-inch (2.5-cm) cubes; 5 Tbs. (3 fl. oz./80 ml) olive oil; Kosher salt, to taste, plus 1 tsp.; Freshly ground pepper, to taste; 1 1/2 cups (11 oz./345 g) farro; 4 cups (32 fl. oz./1 l) water; 1/2 cup (3 oz./90 g) dried cherries; 1/2 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley; 4 oz. (125 g) watercress leaves