Run halved acorn squash under the running water once so the acorn squash gets wet. Sprinkle the chai spice powder or cinnamon over the cut side of the squash. Put the cut side down on a cookie sheet. Bake in a preheated oven for 40 minutes.
Add 2 cups water, chopped red onion, and Sencha green tea powder to a pot. Mix well. Add Farro to the pot. Cook with medium heat. When the water starts to boil, reduce the heat and simmer for about 30 minutes, or until water is absorbed (steam will stop coming out) and Farro is cooked nicely. Fluff the Farro.
Spread cranberries on a cookie sheet. Bake in a 400° F oven for 15-20 minutes. Drizzle maple syrup or date paste over the cranberries.
Assemble--Add farro, toasted walnuts, and cranberries. Serve in a small "sauce" dish or a sake cup for appetizers. This recipe makes about 8 appetizers. Garnish with a sprig of mint or sage, if you wish.