Heat oven to 425 degrees F.
Halve the butternut squash and scoop out the seeds and discard. Arrange on a baking sheet, sprinkled with salt and pepper, and bake in the oven cut side up for 45 minutes.
As the butternut squash bakes, make the farro medley. Cook your farro according to package instructions until al dente (see note). Set aside.
In a large heavy bottom pot, heat 1 tablespoon butter. Add the carrots, celery, salt, and pepper. Sauté until softened, about 15 minutes. Stir in the sage and thyme and cook another 5 minutes. Add the chickpeas, cranberries, and zest and juice of the blood orange. Stir and cook for another 5-8 minutes, until the chickpeas are cooked through. Stir in three cups of cooked farro and toss until well combined. Taste and add more salt or pepper, if desired. Remove the pot from heat.
When the butternut squash is done roasting, remove the tray from the oven and reduce the heat to 375 degrees F. Once the squash is cool enough to handle, scoop out some of the flesh, leaving at least ¾ inch on the sides and bottom. You can reserve this flesh for another use, or mix some in with your rice.
Spoon the rice mixture into the cavities of the butternut squash and press down to compact it. Bake the stuffed squash for about 10 minutes, until cooked through. Serve sprinkled with fresh herbs.