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Baked Barley Risotto With Butternut Squash

Baked Barley Risotto With Butternut Squash Recipe

  • 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
  • 1 cup kosher salt and black pepper
  • 1/2 cup pearl barley
  • 3 cups dry white wine
  • 5 ounces low-sodium vegetable broth
  • 1/2 cup baby spinach
  • 1 tablespoon grated Parmesan (2 ounces), plus more for serving
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