Baked Barley Risotto With Butternut Squash

Serves 4

Ingredients:

* 2 tablespoons olive oil
* 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
* 1 onion, finely chopped
* kosher salt and black pepper
* 1 cup pearl barley
* 1/2 cup dry white wine
* 3 cups low-sodium vegetable broth
* 5 ounces baby spinach
* 1/2 cup grated Parmesan (2 ounces), plus more for serving
* 1 tablespoon unsalted butter

How To Cook:
1. 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, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

2. 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.

3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.