Barley with Roasted Butternut Squash
By
Gail Kienle
@ggkienle
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4
Prep:
25 Min
Cook:
1 Hr 10 Min
Method:
Bake
Ingredients
-
1 mediumbutternut squash
-
2 Tbspolive oil
-
1 tspkosher salt
-
1 cbarley - rinsed and drained
-
1/2 conion, diced
-
6 Tbspbutter
-
1 cwhite wine
-
3green onions
-
3 Tbspfresh parsley - minced
-
2 can(s)chicken broth heated
-
1/2 cfresh mozzarella cheese pearls
-
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.
