Speedy butternut squash barley ‘risotto

Ingredients

• 2 tsp olive oil
• 1 large shallot or small onion, finely chopped
• 300g squash or pumpkin, cut into 1cm cubes
• 2 garlic cloves, crushed
• small handful of sage leaves, finely chopped
• ½ tsp ground mace or a good grating of nutmeg
• 160g spinach leaves
• 2 x 400g cans barley in water, drained
• 300ml hot vegetable stock
• 40g parmesan or vegetarian alternative, finely grated

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