Barley with Roasted Butternut Squash
By
Gail Kienle
@ggkienle
1
★★★★★ 1 vote5
Ingredients
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1 mediumbutternut 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 can(s)chicken 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
- 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.
- 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.
- 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.