|1½||cups pearl barley|
|4||tablespoons olive oil|
|Grated rind and juice of 1 lemon|
|Salt and pepper, to taste|
|1||large whole unpeeled butternut squash|
|1||small bunch fresh sage, leaves removed from stems|
|6||sprigs fresh rosemary|
|1||small head garlic, cloves separated, skin on|
|4||large portobello mushrooms|
|2||teaspoons Dijon mustard|
|1||tablespoon cider vinegar|
|2||tablespoons creme fraiche, or more to taste|
|1||bunch fresh dill, coarsely chopped|
|1||bunch flat-leaf parsley, leaves removed from stems|
1. Set the oven at 350 degrees.
2. In a saucepan, combine the barley with water to cover by 1 inch. Bring to a boil, lower the heat, and simmer for 25 to 30 minutes, adding more water if necessary, until the barley is tender with a slight nutty bite. Drain and transfer to a bowl. Sprinkle with 2 tablespoons of the olive oil, lemon rind and juice, and salt; set aside.
3. Halve the squash lengthwise, scoop out the seeds, and cut each half lengthwise into 6 wedges. In a roasting pan, set the squash, sage, rosemary sprigs, and garlic. Sprinkle with the remaining 2 tablespoons olive oil, salt, and pepper. Roast for 40 minutes, or until tender when pierced with the tip of a knife.
4. Meanwhile, stem the mushrooms and slice them thickly. Scatter the mushrooms over the squash and turn everything carefully to avoid breaking the squash. Continue roasting for 20 minutes or until the mushrooms are tender. Discard the rosemary sprigs.
5. In a bowl, whisk the sugar, mustard, vinegar, creme fraiche, salt, pepper, and half the dill.
6. On a platter, gently fold together the squash and mushroom mixture with the juices from the roasting pan, barley, and parsley leaves. Spoon the dressing on top, mix gently again, and garnish with the remaining dill. Adapted from “Gather”