Barley with Roasted Butternut Squash

Barley With Roasted Butternut Squash Recipe

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Gail Kienle


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.

★★★★★ 1 vote
25 Min
1 Hr 10 Min


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
1 c
white wine
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


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.
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.
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.

About Barley with Roasted Butternut Squash

Course/Dish: Other Side Dishes
Other Tag: Healthy