Serves 6

Ingredients
1 cup barley
3 cups chicken stock
Olive oil
1 small or ½ large Butternut squash, peeled, seeded, cut up and roasted
1 shallot, peeled and chopped
4 cups assorted mushrooms
2 cloves garlic, minced
10 sage leaves, torn
Salt and Pepper

In a sauce pot, cook the barley and chicken stock together till tender, about 20-25 minutes. Meanwhile. place the cut up squash on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake in a 425 oven till tender and a little browned on the edges, about 25 minutes. In a sauté pan, heat 2 Tablespoons of olive oil. Add the chopped shallots and sauté 1 minute till translucent. Add the garlic and sauté 1 minute. Add the mushrooms and sauté till tender, then add the sage and cook 1 more minute. Combine the cooked barley, mushrooms and roasted squash and serve hot.