| 1 | | Butternut squash (1 3/4 pound) |
| 1/4 | c | Water |
| 1 | tb | Truffle oil or extra-virgin olive oil |
| 1 | ts | Sherry vinegar |
| 1/3 | c | Uncooked pearl barley |
| 3 1/2 | c | Water |
| 1/3 | c | Brown rice, uncooked |
| 1/3 | c | Wild rice, uncooked |
| 1 | tb | Olive oil |
| 4 | c | Shiitake mushroom caps, thinly sliced |
| 3/4 | c | Chopped leeks |
| 1/3 | c | Chopped carrots |
| 1/3 | c | Chopped celery |
| 2 | | Cloves garlic, minced |
| 1/4 | c | Water |
| 1/2 | c | Dry white wine |
| 1 | c | Petite green peas, frozen, thawed |
| 1 | c | Chopped tomato |
| 1/2 | c | Chopped fresh chives |
| 1/2 | c | Fresh parsley |
| 1/2 | c | Water |
| 1 | tb | Chopped fresh sage |
| 1 | tb | Chopped fresh thyme |
| 1/2 | c | Shredded fontina cheese (2 ounces) |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Unsalted pumpkinseed kernels, toasted |
