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Baked Barley Risotto With Butternut Squash
- 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
Directions:View on Real Simple
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