This is a recipe by Chef Kyle Christofferson, winner of the 2011 So You Think You Can Cook fiddlehead competition.
50 g fiddleheads, trimmed and blanched
50 g roasted butternut squash, ¼ inch dice
50 g pearl barley (cooked to al dente)
15 g roasted walnuts, roughly chopped
1 tbsp butter
1 tbsp marscapone cheese
1 tbsp parmesan cheese
1 tsp chives
2 tbsp vegetable stock
¼ tsp sea salt
1. Combine all ingredients in a medium sized saucepan over medium heat. Serve warm.