Preparation

1. Preheat oven to 350° F.
2. Place the cubes of squash on a parchment-covered baking sheet, drizzle with oil and season with salt and pepper. Place in the oven for 20 minutes or until the squash is tender and roasted; let cool, remove skin.
3. Meanwhile, bring a pot of salted water to a boil and add the barley. Cook at medium heat for 20 to 25 minutes. Drain and rinse with cold water. Set aside.
4. Mix all the vinaigrette ingredients in a bowl, season and set aside. In a large bowl, mix the barley, apples, squash cubes, parsley and pour the vinaigrette over it. Season and serve.

A recipe from MPM, developed in collaboration with Tablée des Chefs.