Baked Barley Risotto With Butternut Squash 

Ingredients:
- Oh and important. I chunk the butter and cheese
- add it to the flour and 1/2 pkg of onion soup mix in the quisinart until it begins to gob together. Then dump it on waxed paper and form into 3 rolls. No shredding needed.

Directions:
- Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
- Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
- Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.