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Preheat the oven to 200 degrees c.
Toss the butternut squash in a tbsp of olive oil, a little salt and pepper and half of the sage, chopped. Roast in the oven for around 30 mins, or until tender and beginning to caramelise.
Meanwhile begin the barlotto. Slowly sweat the onion and garlic in a little olive oil for around 10 minutes, or until soft and translucent.
Add the barley and fry for a couple of mins to absorb some of the oniony flavour.
Add a couple of dl of stock and slowly simmer, stirring frequently, until most of the stock is absorbed. Continue adding spoonfuls of stock, until the barley is tender and creamy, (around 25 – 35 minutes). You may not need to use all the stock depending on the barley you use.
Mash two thirds of the roasted squash and stir into the cooked barley, along with a generous grating of vegan parmesan, a good squeeze of lemon juice and a splash of cider vinegar. Check the seasoning.
Fry the remaining sage in a little oil, until crisp.
Serve the barlotto immediately, topped with the remaining roasted squash pieces, the crispy sage, toasted pine nuts and almond parmesan.