Butternut Squash and Farro Salad

Name: Butternut Squash and Farro Salad
Ingredients: 23 ounces butternut squash, peeled, seeded and cut into 3/4-inch cubes (1 small squash); 1 tablespoon olive oil; 1/4 teaspoon salt; pinch black pepper; 1/2 cup farro; 2 cup chicken or vegetable stock; 1/4 teaspoon whole allspice; 1/4 teaspoon coriander seed; 1/4 teaspoon grains of paradise; 1/4 teaspoon cumin seed; 1/4 cup olive oil; 2.5 ounces preserved lemons; 1 ounce pine nuts, toasted; 1 ounce red onion, minced (1/4 small onion); 0.2 ounces flat-leaf parsley, leaves only