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- Cook Time
- Prep Time
- 2 tbsp olive oil, divided
- 1 cup hulled whole-grain barley, rinsed
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 3 1/2 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 4 cups peeled, seeded and diced butternut squash
- 1/2 cup fresh sage
- 1/2 tsp ground black pepper
- 3/8 tsp (1/4 + 1/8 tsp) sea salt
- 1/4 cup raw unsalted pine nuts
- 1/2 cup grated Parmesan cheese
1. Preheat oven to 425°F. In a large saucepan on medium, heat 1 tbsp oil. Add onion and sauté, stirring frequently, until tender, about 4 minutes. Add barley and garlic and sauté for 1 minute. Add wine and cook, stirring constantly, until most of the liquid has evaporated, about 1 minute.
2. Add broth, bay leaf and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until barley is tender yet still slightly chewy in center, about 50 minutes.
3. Meanwhile, line a rimmed baking sheet with parchment paper. In a bowl, toss together squash, sage, remaining 1 tbsp oil, pepper and salt. Arrange in a single layer on prepared sheet. Bake, without turning, until squash is tender, about 25 minutes. Remove from oven and sprinkle with pine nuts. Bake until pine nuts are golden, about 4 minutes more. Transfer sage to a plate; set aside.
4. In the last 10 minutes of cooking, add three-quarters of the squash mixture to the barley. Once cooked, remove from heat and break up squash completely with the back of a wooden spoon. Add cheese, stirring to combine. To serve, top with remaining squash mixture and sage.
- Serving Size: 1/4 of recipe
- Calories: 407
- Carbohydrate Content: 56 g
- Cholesterol Content: 9 mg
- Fat Content: 17 g
- Fiber Content: 14 g
- Protein Content: 12 g
- Saturated Fat Content: 3 g
- Sodium Content: 466 mg
- Sugar Content: 6 g
- Monounsaturated Fat Content: 7 g
- Polyunsaturated Fat Content: 4 g