Servings: 4

3 cups squash, cubed 3 cups squash, cubed
2 cups shiitake mushrooms, sliced thin 2 cups shiitake mushrooms, sliced thin
1 shallot, diced 1 shallot, diced
1 cup pearl barley 1 cup pearl barley
2/3 cup white wine ⅔ cup white wine
3 1/2 cups chicken or veggie broth 3 ½ cups chicken or veggie broth
4 oz. brie 4 oz. brie
2 T fresh thyme (1 T if dried) 2 T fresh thyme (1 T if dried)
cooking oil of your choice cooking oil of your choice
salt + pepper to taste salt + pepper to taste

Roast squash (lightly oiled and salted) at 450 degrees for 25 minutes
Sautée mushrooms, set aside
Sautée shallots
Lightly toast barley in pan with shallots
Add wine to pan, bring to a boil, cook on medium-high until almost absorbed
Add broth to pan, bring to a boil, reduce heat and simmer for 1 hour
Remove from heat
Add squash, mushrooms, brie, thyme, and salt + pepper to taste