barley with roasted butternut squash
(1 RATING)
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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prep time
25 Min
cook time
1 Hr 10 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup barley - rinsed and drained
- 1/2 cup onion, diced
- 6 tablespoons butter
- 1 cup white wine
- 3 - green onions
- 3 tablespoons fresh parsley - minced
- 2 cans chicken broth heated
- 1/2 cup fresh mozzarella cheese pearls
- 1/2 cup fontina cheese
How To Make barley with roasted butternut squash
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Step 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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Step 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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Step 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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