You can use pre-cut butternut squash to save time.
2 small butternut squash
1 T olive oil
1 small onion, diced
1 rib celery, diced
1 green bell pepper, seeded and diced
1/2 t red pepper flakes
3/4 c. quick-cooking barley
1-3/4 c vegetable broth
1 T chopped fresh sage or 1 t dried
1 T chopped fresh parsley or 1 t dried
Salt and pepper to taste
4 oz FF feta cheese, crumbled
Bring a large pot of water to a boil. Slice the squash in half lengthwise, scoop out the seeds and boil squash until just tender, about 20 minutes. Remove from the water and let cool until you can handle them. Use a small, sharp knife to cut the skin away from the flesh. Cut the flesh into 1/2″ pieces and discard the peel. Preheat oven to 350F. Heat the olive oil in a large skillet or saucepan over medium heat. Saute onion, celery and bell pepper until soft, about 5 minutes. Add red pepper flakes, barley and vegetable broth. Cover and cook 5 minutes. Add diced squash, sage and parsley and cook an additional 5 minutes, until squash and barley are tender. Season to taste with salt and pepper. Transfer vegetable mixture to a lightly oiled 2-qt baking dish. Top with crumbled feta. Bake, uncovered, until cheese is golden brown, about 25-30 minutes.
-The Charlotte Observer