Ingredients

  • 1/2 butternut squash, cut into small cubes
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 3/4 pound barley
  • 1 lemon
  • 2 teaspoons cumin
  • 2 shallots, minced
  • 1/4 cup dried cranberries
  • 1/4 bunch of parsley, chopped

Steps

  1. Heat oven to 400 degrees
  2. Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
  3. Bake for 20 minutes until soft.
  4. Cook barley in salted, boiling water for 25 minutes. Drain well and pour into a large bowl.
  5. Whisk together 1/4 cup olive oil, lemon and cumin.
  6. Toss with roasted squash, shallots and barley.
  7. Garnish with parsley.