1. Heat oven to 350 degrees F.
2. Toss butternut squash cubes with 1 TBS olive oil, salt, pepper. Roast in oven for approximately 1 hour until squash has softened and caramelized.
3. Meanwhile, cook barley on stovetop according to package instructions. Once barley is cooked, turn off heat and add dried cranberries, balsamic vinegar, 1 tsp olive oil, dried rosemary, 1⁄4 tsp salt, and 1⁄4 tsp pepper. Stir to combine and let cool for 5-10 minutes. Once slightly cooled, add goat cheese and stir one last time. Serve warm or cool.