barley with roasted butternut squash
(1 rating)
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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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(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For barley with roasted butternut squash
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1 mdbutternut squash
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2 Tbspolive oil
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1 tspkosher salt
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1 cbarley - rinsed and drained
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1/2 conion, diced
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6 Tbspbutter
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1 cwhite wine
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3green onions
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3 Tbspfresh parsley - minced
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2 canchicken broth heated
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1/2 cfresh mozzarella cheese pearls
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1/2 cfontina cheese
How To Make barley with roasted butternut squash
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1Peel 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.
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2Melt 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.
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3Add 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.
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Categories & Tags for Barley with Roasted Butternut Squash:
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