I wish I had a picture to show you because this was absolutely delicious!  This was supper easy (minus peeling the squash).  Happy cooking!  If you have a fun vegetarian recipe or vegan recipe please share it!

Butternut Squash Barely Risotto (Good Housekeeping Oct 2011)

2 Tbsp. Margarine or butter
2 shallots, thinly sliced
2 fresh thyme sprigs (just used dried)
2 cups pearls arley
4 cups vegetable broth
2 cups water
1large butternut squash (2 1/2lbs), Peeled and seeded, cut into 1/2-in cubes
salt and pepper (added to taste separately)
1oz Parmesan cheese, grated 2/3 cup
2 Tbsp Parsley Leaves (left this out)

1. In 12-in skillet, melt 1 Tbsp or margarine on medium-high.  Add shallots and cook 2 minutes or until golden, stirring often.  Add thyme; cook 30 seconds.  Add barley and cook 2 minutes or until toasted and golden, stirring often.

2. Transfer to 6-qt slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt.  Cover and cook on High 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.

3. Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 freshly ground black pepper.  Gently stir until margarine and Parmesan melt.  Transfer one-third of mixture to container; refrigerate up to 3 days.  Transfer remaining mixture to serving dishes and garnish with parsley.