1. Pre-heat oven to 400° F. Heat a little vegetable broth in a Dutch oven or large oven-safe saucepan over medium-high heat. Add squash, onion, 10 sage leaves, salt, and pepper, and cook, stirring often, until the onion begins to soften, about 4 to 6 minutes.
2. Add rice and stir for 1 minute. Add remaining broth and bring to a boil; cover pot and transfer to the oven. Bake until barley is tender, 50 to 55 minutes.
3. Stir in kale, nutritional yeast, coconut oil, and a few extra torn sage leaves, if you like.
4. When thoroughly mixed plate, add a sage leaf or two for garnish and enjoy!