In a small skillet, placed over medium heat, add a tablespoon of honey. When the honey is hot, add the chopped pecans, tossing them in the honey until they're thoroughly coated. Toast them in the pan for 2-3 minutes, moving them occasionally. Remove the pecans from the skillet and set aside to cool.
To a roasting pan, add the acorn squash. (Tip: If the acorn squash aren't standing upright and are a bit too wobbly, you can turn the acorn squash over (face-side down) and slice a bit of the skin off, creating a flat surface.) Sprinkle the squash with a bit of olive oil, a few pinches of chipotle chile pepper and a sprinkling of salt. Transfer to the oven to roast for 20-30 minutes, until the squash are tender when poked with a fork. Remove and set aside.
Meanwhile, in a small bowl, whisk together the ingredients for the dressing: two tablespoons olive oil, pumpkin oil, if using, a dash of chipotle chip pepper, the juice from 1/2 lemon and a few pinches of salt. Give it a taste, and adjust seasoning according to your liking. Toss the farro with dressing, being sure it's evenly coated. Fold in the cubed feta, Italian parsley, cilantro and honeyed pecans.