– Butternut squash – Olive oil – Vegetable broth – Onion – Garlic
Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium sized bowl, toss the diced squash with 2 tablespoons of the olive oil.
Place the squash on the prepared baking sheet in a single layer and season with salt and pepper. Roast, flipping half way through for 30-35 minutes or until the squash is tender and caramelized. Set aside.
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened and fragrant, about 5 minutes.
Add the thyme, stirring and cooking until fragrant, about 1 minute. Add the barley to the pan and cook for about 2 minutes or until lightly toasted, stirring often.