Season and rub the squash with oil. Roast on 180°C until tender and caramelized. Immediately drizzle with honey and rest.
Drain the farro, rinse under cold running water to cool and rinse starch and then place in a bowl. Season very well, add the zest, Moscatel vinegar, shallot confit and chopped herbs.
Spoon the whipped curd onto a plate, top with faro and then three to four slices of squash. Spoon over some olive oil and serve.