Heat the oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring often, until translucent, about 3 minutes. Add peeled and cubed squash and sauté for 5 minutes.
Mix in minced garlic and ½ cup wine and cook until the wine has evaporated, about 1 minute. Add 1 cup of broth, sage, and thyme. Bring to a boil, then reduce the heat, cover, and simmer, 20 to 25 minutes or until squash is just tender.
Meanwhile, stir ½ cup of barley into briskly boiling 1 cup of broth. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 10-12 minutes or whatever the package instructions suggest.
Stir cooked barley and 1 cup corn into the skillet with squash. Add 3 cups spinach and ½ cup parmesan cheese; season with salt and pepper to taste.
Remove from heat. Sprinkle with lemon zest and serve with additional parmesan if you like.
Cut the squash into consistent pieces so that it cooks evenly.
The smaller you cut the squash, the less time it needs to cook. Check for tenderness by piercing with a fork during cooking.
If you use pearl barley, keep in mind that it needs much longer to cook.
This dish will last stored in the refrigerator for 3-5 days. Reheat in the microwave.
For vegan option, use vegetable broth and omit the parmesan or use nutritional yeast or other substitute.
For gluten-free option, replace barley with rice.
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.