INGREDIENTS
1
Butternut squash, large
2 tbsp
Flat-leaf parsley, fresh leaves
2
Shallots
2
sprig Thyme, fresh
4 cups
Lower-sodium chicken or vegetable broth
2 cups
Pearl barley
1
Pepper
1
Salt
2 tbsp
Margarine or butter
1 oz
Parmesan cheese
2 cups
Water