Barley With Roasted Butternut Squash Recipe

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Barley with Roasted Butternut Squash

Gail Kienle

By
@ggkienle

I was looking for something different to do with barley and butternut squash and came up with this recipe. I happened to have all of the ingredients on hand and decided to try the combination. We loved it. This takes a bit of doing but I think it is well worth the time - especially on a cold winter night.


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Rating:

Serves:

4

Prep:

25 Min

Cook:

1 Hr 10 Min

Ingredients

1 medium
butternut squash
2 Tbsp
olive oil
1 tsp
kosher salt
1 c
barley - rinsed and drained
1/2 c
onion, diced
6 Tbsp
butter
1 c
white wine
3
green onions
3 Tbsp
fresh parsley - minced
2 can(s)
chicken broth heated
1/2 c
fresh mozzarella cheese pearls
1/2 c
fontina cheese

Directions Step-By-Step

1
Peel and cube butternut squash into 3/4" cubes. Mix with 2 tablespoons olive oil and kosher salt. Roast in preheated 375 degree oven until golden and soft. Set aside.
2
Melt butter in skillet and saute onion till soft and transparent. Add barley and saute about 5 minutes. Add green onion and parsley - cook 1 minutes. Add wine and cook until completely absorbed. Here you might want to add a little salt to taste.
3
Add the heated chicken broth and transfer to a 3 quart greased baking dish. Stir in cheeses. Bake in 375 degree oven about 1 hour or until most of the liquid is absorbed. Remove from oven - add roasted squash and return to oven for about 10 minutes or long enough to heat up squash.

About this Recipe

Course/Dish: Other Side Dishes
Other Tag: Healthy