Creamy Butternut Squash Orzotto (Barley Risotto) With Toasted Pecans

Ingredients

• 1 1/2 pounds butternut squash, peeled and seeds removed
• 2 tablespoons butter or olive oil
• 1 cup uncooked pearl barley
• 1 leek, white and light green parts only, thinly sliced
• 1/4 cup white wine
• 4 cups low-sodium chicken or vegetable stock (preferably homemade)
• 1 teaspoon fresh thyme leaves, minced
• 1/4 teaspoon salt, or more to taste
• 2 teaspoons fresh lemon juice
• 1/4 cup toasted pecans, chopped
• grated parmesan cheese (optional)