Sage-Barley Risotto with Butternut Squash

Ingredients

• 1 small butternut squash, peeled and cubed
• ¼ cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 small onion, chopped
• 2 cloves garlic, smashed
• ¼ cup sage leaves
• 1½ cups pearl barley
• ½ cup white wine
• 6 cups vegetable stock
• 1 teaspoon red wine vinegar
• ¾ cup grated Asiago cheese, divided