Preheat the oven to 400°F with the rack set in the lower third of the oven.
Slice the butternut squash in half and remove the seeds. Scrape a little well along the length of the top of the squash halves just to give the stuffing a little place to settle. Place the squash in an oven proof dish. Take about 1 tablespoon of the olive oil and brush the squash flesh. Season with cumin and salt and pepper, to taste. Place in the oven to roast until the squash is tender and yields to a sharp knife, about 40 minutes.
Meanwhile, in a small bowl, toss the chickpeas in the chili powder, brown sugar, and a little salt and pepper. Heat a skillet over medium high heat, add the remaining tablespoon olive oil, and cook the chickpeas, stirring occasionally, until brown, about 5 minutes. Stir in the farro, and let it toast for a minute. Lower the heat and add the onions and kale, and cook until the onions just begin to soften and wilt. Remove from the heat.
When the squash is tender, remove from the oven. Toss the feta cheese in the farro and chickpea stuffing, then spoon into the squash. If you need to reheat the stuffing, return it to the oven for about 5-7 minutes.
To make the dressing, whisk together tahini sauce with the vinegar and season lightly with salt and pepper.
Right before serving, sprinkle with a little more cheese, candied walnuts, pomegranate seeds and drizzle with tahini dressing. Serve with additional dressing and cheese on the side.