Yield: 4 servings
3 pounds squash (butternut, kabocha, honeynut or Tahitian) peeled, seeded & cut into 3/4 -inch cubes
¾ teaspoon kosher salt, divided, plus more to taste
¼ teaspoon freshly ground black pepper, divided, plus more to taste
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, divided
1 pound leeks, root and dark green ends discarded, remaining leek halved lengthwise and cleaned, sliced into ¼-inch slices (2 cups)
3 large garlic cloves, peeled and thinly sliced
½ pound shiitakes mushrooms, stems discarded and mushrooms diced into ¼-inch pieces
1 cup pearled barley, rinsed
½ cup dry white wine, such as Sauvignon Blanc
4 cups vegetable, chicken or beef stock, preferably Better than Bouillon brand
1 tablespoon lemon zest (zest of 1 lemon), grated on a Microplane
8 sprigs fresh thyme, tied together with butcher’s twine
1 tablespoon freshly squeezed lemon juice (juice of 1/2 lemon), plus more to taste
½ cup finely chopped flat-leaf Italian parsley
1 cup packed freshly grated Parmigiano-Reggiano, not pre-grated, plus more for serving
Adjust an oven rack to the middle position, then preheat the oven to 425ºF.
Add the squash, ½ teaspoon salt, 1/8 teaspoon pepper and 3 tablespoons of olive oil (enough to fully coat all the squash) to a large bowl and mix well.
Spread out the seasoned squash in a single layer on a parchment paper-lined sheet pan and roast, uncovered, for approximately 40 minutes, rotating after 20 minutes, until nicely caramelized and cooked through. Remove from the oven and set aside.
While the squash is roasting, add 3 tablespoons of butter to a small pot and place over medium heat. Once the butter has melted, add the leeks, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper and cover with a lid. Cook, stirring occasionally, for 5 minutes, until the leeks are soft and translucent.
Stir in the mushrooms, cover the pot and cook, stirring occasionally, for 5 minutes, until the mushrooms start to soften.
Add the final 1 tablespoon of butter and the barley. Stir and cook for about 1 minute until the butter has melted and coated the barley.
Pour in the wine, stir and reduce until no wine remains.
Add the stock, lemon zest and thyme and stir, cover and increase the heat to high to bring to a boil. Reduce the heat to low and simmer for approximately 30 minutes, until the barley is pleasantly chewy with a little body remaining. (There’s no need to stir during these 30 minutes.)
Remove from the heat, discard the thyme bundle and stir in the lemon juice. Then, add the parsley, cheese and roasted squash and stir to combine. Season to taste.
Divide barley amongst bowls and top with shavings of Parmigiano.
Note: make this gluten-free by swapping barley for buckwheat groats & you can make this vegan by omitting the butter and cheese or using plant based products.