Pearl Barley with kale & butternut squash

Peel and thinly slice the onion. Peel and crush the garlic cloves.
Heat the olive oil in a large saucepan, and cook the onion and garlic over a gentle heat for 5 minutes until softened.
Meanwhile, peel and de-seed the butternut squash and cut into cubes. Add to the pan and cook for a further 2 minutes.
Add the pearl barley and white wine to the pan, turn up the heat and cook for 3 minutes until most of the wine has cooked away.
Add the stock, bring to the boil then reduce to a simmer and cook for 25 minutes, stirring every few minutes. Season with salt and pepper.
Remove any tough stalks from the curly kale and roughly chop the leaves. Remove the stalks from the parsley and finely chop the leaves.
Add the curly kale to the pan, and cook for a further 5 minutes until the pearl barley is tender, but still a little chewy.
Remove from the heat, stir through the parsley and juice of the lemon.
Toast the pine nuts in a dry frying pan until just turning golden brown.
Divide the pearl barley between bowls and scatter each with the toasted pine nuts to serve.