Preheat oven to 400 F with the rack in the middle. Pierce a butternut squash several time with a knife or fork to vent it while it cooks. Place whole squash on a baking sheet and roast for about 1 hour or until the skin is papery & soft. Pierce again with a knife to check doneness, the flesh should be soft. Remove from the oven and let cool until squash is easy to handle. Cut it in half and discard seeds. Peel off skin, cut squash into one-inch pieces.

While the squash is cooking cook the barley to package directions.

Brown butter: Heat the butter in a large light colored frying pan (so you can watch the color of the butter) over medium heat. Continue to cook until the butter is bubbling and frothy. Brown specks will begin to form. Add the squash, maple syrup, salt, and cinnamon. Combine all well. Cook a few minutes until the squash is heated through. Using a slotted spoon transfer the squash to a bowl.

Pomegranate Vinaigrette: Shake all ingredients in a lidded jar until well combined (excluding the pomegranate seeds)

For the kale, rinse and pat dry. Tear into small pieces, discarding the tough stems. Place in a large salad bowl. Toss with the cooked barley, some green onion and feta cheese, dressing and pomegranate seeds. Top with more cheese, green onion, and pom seeds. You will likely only use half the squash in this recipe.