One-Pot Squash & Barley Bowl with Miso

food52.com

Ingrid

1 tablespoon untoasted sesame oil or olive oil

1 medium yellow onion, diced

½ cup pearl barley, soaked in 1 cup of water for 4 hours (or up to 12)

1 ½ pounds kabocha squash (about half of a medium squash), seeded, peeled, and cut into ¾-inch pieces (4 cups)

1 teaspoon fine sea salt

3 tablespoons mellow or sweet white miso

2 cups chopped leafy greens, such as chard, spinach, baby kale, or tatsoi

2-inch piece fresh ginger, finely grated

1 teaspoon tamari, plus more as needed

Directions at food52.com

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