Claire Benoist
Directions:
Preheat oven to 350 ̊.
Bring 5 cups broth to a boil, and add barley and bay leaf.
Cook for 30–35 minutes. Spread on a sheet pan to cool.
Peel squash. Cut off the bottom, and split it down the center. Remove all seeds, then dice.
Toss squash with 2 Tbsp olive oil, then place on a baking sheet. Cook in oven 15–20 minutes.
In a large sauté pan over medium-high heat, add 3 tbsp olive oil, shallots, and garlic.
“Sweat” shallots and garlic, then add mushrooms. Sauté until tender.
De-glaze pan with wine. (Heat until sauce forms.)
Add 2 cups broth, barley, and squash, and continue to cook over medium heat.
Once barley begins to thicken, add cheese and finish with herbs.
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