1 (1 3/4-pound) butternut squash
1/4 cup water
1 tablespoon truffle oil or extra-virgin olive oil
1 teaspoon sherry vinegar
1/3 cup uncooked pearl barley
3 1/2 cups water
1/3 cup uncooked brown rice
1/3 cup uncooked wild rice
1 tablespoon olive oil
4 cups thinly sliced shiitake mushroom caps
3/4 cup chopped leek
1/3 cup chopped carrot
1/3 cup chopped celery
2 garlic cloves, minced
1/4 cup water
1/2 cup dry white wine
1 cup frozen petite green peas, thawed
1 cup chopped tomato
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/2 cup water
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/2 cup (2 ounces) shredded fontina cheese
1/2 teaspoon salt
1/4 teaspoon pepper