Speedy butternut squash barley ‘risotto’

Name: Speedy butternut squash barley ‘risotto’
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tsp olive oil; 1 large shallot or small onion, finely chopped; 300g squash or pumpkin, cut into 1cm cubes; 2 garlic cloves crushed; small handful of sage leaves, finely chopped; ½ tsp ground mace or a good grating of nutmeg; 160g spinach leaves; 2 x 400g cans barley in water, drained; 300ml hot vegetable stock; 40g parmesan or vegetarian alternative, finely grated