Savory Barley risotto with butternut squash
Ingredients:
2 butternut squashes, peeled, seeded and cut into small pieces
3 tablespoons olive oil
1 1/2 cups barley
1 onion, finely chopped
2 cloves garlic, finely chopped
1/3 cup white wine
1/2 cup vegetable stock
3 tablespoons sour cream
4 fresh sage leaves, chopped
1/2 cup grated parmesan cheese>br> Salt and freshly ground black pepper

Directions:
Preheat oven to 400 F. Place the squashes in a roasting pan, drizzle about half of the oil on and toss to coat. Season well with salt and pepper. Roast in the oven for about 30 minutes, turning once or twice until tender. While squash is in the oven, cook barley in boiling water for about 25 minutes until tender. Drain and set aside. Heat the remaining oil in a large pan, adding the onion and garlic. Fry gently for about 5 minutes until soft. Stir in the drained barley, pour in the wine and stock, and let it bubble gently for about 5-10 minutes, stirring occasionally, until most of the liquid is absorbed. Stir in the sour cream, sage, and Parmesan cheese, then fold in the squash pieces. Season to taste with salt and pepper and serve.