Farro Bowl with Butternut Squash, Sausage, and Radicchio [Vegan]

• 2 pounds butternut squash, peeled, seeded, and cut into 1/2‑inch pieces (7 cups)
• 1/2  cup extra-virgin olive oil, divided
• 3/4 teaspoon table salt, divided, plus salt for cooking farro
• 3/4 teaspoon pepper, divided
• 1 1/2 cups whole farro
• 12 ounces plant-based ground meat
• 1 recipe Sweet Italian Sausage Seasoning (page 11)
• 3 garlic cloves, minced
• 1/4 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 head radicchio (10 ounces), cored and cut into 1‑inch pieces
• 1/2 cup fresh parsley leaves
• 8 fresh figs, halved and sliced thin
• 2 ounces plant-based cheese, crumbled (1/2 cup) (optional)

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