INGREDIENTS
1/2 cup
▢ quick-cooking barley
2 cups
▢ chicken broth
2 tbsp
▢ olive oil
1
▢ onion
1
▢ butternut squash
1 clove
▢ 1 garlic
1/2 cup
▢ wine
1/4 tsp
▢ each sage and thyme
1 cup
▢ corn
3 cups
▢ baby spinach
1/2 cup
▢ parmesan cheese
1 serving
▢ salt and pepper
1 tsp
lemon zest