INGREDIENTS
1
medium butternut squash
1
bulb of garlic, separated into cloves
3 tbsp
olive oil
1/2 tsp
cinnamon
1/2 tsp
smoked paprika
1 tsp
fennel seeds
1 tsp
dried thyme
250 g
pearl barley
750 milliliters
hot vegetable stock
1
tsbp tamari or soya sauce