squash, corn, and barley succotash

1/2 c regular barley
3/4 teaspoon salt
1 tbl olive oil
1 c finely chopped onion
1 2-lb butternut squash, peeled, seeded, and cut into cubes
3/4 c chicken broth
1/4 tsp ground black pepper
1/8 tsp dried thyme, crushed
3 cups frozen whole kernel corn
1/4 chopped fresh parsley

*in a medium saucepan, bring 4 cups water to boiling. add barley and 1/2 tsp of the salt. return to boiling; reduce heat. cover and simmer about 40 minutes or until barley is tender, stirring occasionally. drain and set aside.
*meanwhile, in large skillet, heat oil over medium high heat. add onion; cook and stir about 5 minutes or until tender. stir in the remaining 1/4 tsp salt, squash, broth, pepper, and thyme. bring to boiling, reduce heat. cover and simmer about 10 minutes or until squash is tender. stir in corn, cover and cook 5 minutes more. stir in barley and parsley, heat through.