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barley with roasted butternut squash

(1)
ggkienle avatar
Recipe by
Gail Kienle
@ggkienle
montgomery, TX

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.

read more
(1)
yield 4 serving(s)
prep time 25 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For barley with roasted butternut squash

  • 1 md
    butternut squash
  • 2 Tbsp
    olive oil
  • 1 tsp
    kosher salt
  • 1 c
    barley - rinsed and drained
  • 1/2 c
    onion, diced
  • 6 Tbsp
    butter
  • 1 c
    white wine
  • 3
    green onions
  • 3 Tbsp
    fresh parsley - minced
  • 2 can
    chicken broth heated
  • 1/2 c
    fresh mozzarella cheese pearls
  • 1/2 c
    fontina cheese

How To Make barley with roasted butternut squash

  • 1
    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.
  • 2
    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.
  • 3
    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.
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