As I mentioned in my last post, I like to cook butternut in bulk, and then have the rest in the fridge for easy meals later in the week. I also like to do this when I cook grains, like rice, quinoa, and barley. This quick dinner was born of having three of those things in my fridge at the same time. Obviously, if you didn't have leftovers in the fridge, you could make this all the day of, it would just take awhile longer, and would take some planning ahead. Barley takes a loong time to cook...like an hour. I simplify the process by tossing it in my rice cooker (I also do quinoa in the rice cooker...I love that thing, and will be forever indebted to the friend that both introduced me to it and bought one for me!) This meal is most convenient when you plan ahead with your meals that week and make some extras. Then it really is a breeze!