Place all the glaze ingredients in a saucepan and bring them to the boil. Reduce heat and simmer until getting a glaze consistency.
Preheat oven to 375°F.
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.
Add the wine and cook until liquid is nearly absorbed. Add 2 cups of water and continue to cook barley.
Place barley in a bowl with the squash, spinach, beaten eggs, milk and oregano. Spoon mixture into cupcake pan and sprinkle with pine nuts.
Bake for 20 min.
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