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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 140.1
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 244.2 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Barley with Butternut Squash, Apples and Onions calories by ingredient
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Barley with Butternut Squash, Apples and Onions

Submitted by: PATTHECOOK
 Barley with Butternut Squash, Apples and Onions

Introduction

Add sweetness to your Rosh Hashanah meal with these wonderful fall flavors. Double or triple the recipe for larger gatherings. Add sweetness to your Rosh Hashanah meal with these wonderful fall flavors. Double or triple the recipe for larger gatherings.
Number of Servings: 6

Ingredients

    3/4 tsp table salt, divided
    1/2 cup uncooked barley
    1 Tbsp olive oil
    2 cup butternut squash, diced
    1 cup onion(s), chopped
    1/2 cup sweet red pepper(s), diced
    1 medium apple(s), peeled, cored, diced
    1 1/2 tsp minced garlic
    3/4 tsp dried thyme
    1/4 tsp black pepper
    1/3 cup fat-free, reduced-sodium chicken broth

Directions

Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.


Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.


Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.
Notes
Butternut squash doesn't need to be a labor-intensive ingredient. Save time by buying it peeled, seeded and cubed at your grocery store.

Number of Servings: 6

Recipe submitted by SparkPeople user PATTHECOOK.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    Finally, a main vegetarian warm dish. I served it with plain brown rice to cut the sweetness of apples & onions since I'm a diabetic, omitted the salt & pepper and added more thyme.
    I also baked it in the oven with breadcrumbs on top, just to blend the flavours a bit...Will definitely make more.... - 10/13/09

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  • Very Good
    1 of 1 people found this review helpful
    The flavor is yummy! I didn't have red pepper :( and I only had beef broth on hand- but the taste was delicious! I like the subtle flavors combos you get with each bite. The only suggestion I would make is to cook the barley less so that it doesn't mush when you stir it all up. - 9/10/10

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  • REALLY enjoyed this. Such a refreshing change from traditional squash dishes. I will make this again, maybe increasing the amount of squash. - 1/9/14

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  • So good! Adds gorgeous color to the plate too! Definite repeat! - 3/9/13

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  • A good recipe, but could use some tweaking. The original uses far too much thyme, and it needs something to cut the sweetness of the squash, caramelized onion, and apple. - 11/4/12

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  • Very Good
    0 of 1 people found this review helpful
    Really good. I tried to follow the recipe but that is an impossibility for me so mine had a few changes in seasoning etc. Definitely will make it again. - 10/12/12

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  • Tried this recipe for dinner this eve along with a baked ham. Complimented the meat wonderfully. Will definitely make this a go to side dish. - 10/8/12

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  • I didn't have thyme so I used nutmeg and cinnamon. It was mild tasting and very hearty. I really liked it! - 9/26/12

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  • Fantastico! I added some sriracha to spice it up a bit. - 7/14/12

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  • This recipe is delicious, there are a lot of flavors. I used diced pumpkin because I had some from a previous dish and green bell pepper instead of red. Will definitely make this again! - 11/13/11

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  • Very good but a little on the bland side (for bites without a piece of apple). Will be making again, since it was filling and a great next-day lunch. - 10/22/11

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  • Didn't have plain garlic, just garlic w/ginger. Used twice the amount & a lots of black pepper. Was spicy-sweet and uber-yummy! The squash I peeled made about 4 cups, so I doubled the recipe. Had to use 2+ cups of cooked barley. Also, I added 1/4 c white wine! Definitely deserves an encore! - 1/25/11

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  • Very tasty! Great flavors. Easy to make. - 12/23/08

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  • Sounds great. I have all of the ingredients already and will give this a try. I am sure my DH and I will really enjoy it. - 10/2/08

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  • Nice tasty fall treat! The spices are nice... I left the apple skin on which was fine. - 10/1/08

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  • O.K.
    0 of 2 people found this review helpful
    I make something similar but add beauregard yams (cubed), 1/2 c. chopped walnuts (add just be fore serving and toast first), and 1c. raisins......and serve as a main dish. - 9/30/08

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  • Incredible!
    0 of 2 people found this review helpful
    I have not tried this but just looking at the ingredients I can tell this is a wiiner. I will use veggie broth so it is vegetarian. Thanks..Good holiday new dish. - 9/29/08

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