1 small kabocha squash (about 3 pounds), halved, seeded and cut into 2"-thick wedges
2 small delicata squashes (about 1 pound), halved lengthwise, seeded and cut into 2"-thick wedges
2 carrots, peeled, halved lengthwise and then cut diagonally into 1" pieces
1 cup fresh flat-leaf parsley, roughly chopped
finely grated zest of ½ lemon
Instructions
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms. Cook, stirring occasionally, for another 3 minutes. Season with salt to taste. Transfer to a plate and set aside. Let pot cool for 2 minutes
Heat remaining 3 tablespoons olive oil in the pot over medium heat. Add onion and shallots and cook, stirring occasionally, until they start to brown, about 5 minutes. Add sliced garlic and butter and cook until fragrant, about 2 minutes.
Add wine and simmer until the liquid has reduced by half, about 5 minutes.
Add barley, miso and water; stir and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes.
Add kabocha squash, delicata squashes and carrots. Cover and simmer until vegetables are tender, about 30 minutes. Add prepared mushrooms and cook until heated through, 1-2 minutes. Season with additional salt to taste. Garnish with chopped fresh parsley, lemon zest and minced garlic.