Cut pumpkin in half, scoop out seeds and place cut side down in a foil lined baking dish. Cover with foil and cook 35-40 minutes until tender.
Heat butter in a large frying pan until fragrant and lightly browned, add onion, sage and pine nuts and saute until sage is frizzled and pine nuts are lightly toasted (about 1-2 minutes). Add a healthy pinch of thyme and mushrooms and saute until softened (about 5 minutes).
Add barley and stir. Add stock and bring to a boil, then reduce heat and simmer stir occasionally for 25 minutes or so until barley is tender.
In the meantime, let the roasted pumpkin cool, then scoop out flesh and process through a food processor or high powered blender. Add a pinch of cinnamon, a tablespoon or so of walnut oil (or mushroom infused olive oil...yum!) and blitz again until smooth.
Once barley is cooked through, add pumpkin puree and let simmer for a few minutes.
Serve topped crumbled herbed goat cheese, pine nuts, and additional frizzled sage.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/11/06/roasted-pumpkin-mushroom-and-barley-risotto-with-brown-butter-frizzled-sage/