1) Place all the glaze ingredients in a saucepan and bring them to the boil. Reduce heat and simmer until getting a glaze consistency.
2) Preheat oven to 375°F.
3) Brush the cupcake pan with olive oil. Toss the squash with olive oil and bake until it is tender. Meanwhile, toast the grains on barley medium heat for 2 minutes.
4) Add the wine and cook until liquid is nearly absorbed. Add 2 cups of water and continue to cook barley.
5) Place barley in a bowl with the squash, spinach, beaten eggs, milk and oregano. Spoon mixture into cupcake pan and sprinkle with pine nuts.
6) Bake for 20 min.