Barley with Butternut Squash, Apples and Onions
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
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
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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.
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.
Member Ratings For This Recipe
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NOT-LEASE-LISE
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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ROBINALICE1
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CD2135672
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RAWVELOUS
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JANIEWWJD
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MIYAMO
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TAMLKING
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CRW747
We loved this one. It tastes super healthy. It isn't one I could do frequently as it is a huge change from our normal, but this is now my go to when butternut squash is on a good sale! We also loved the barley. I'd never eaten it is anything but chicken soup. Cooked it in my rice cooker - was great! - 11/4/15
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TERRI101959
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CD7817100
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CBEATTY5962
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CD13299374
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CD13104299
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LAURJA1
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BECAUSEOFCHRIST
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MWC2007
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SJEROSLOW
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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KARALVS2SCRAP
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LILBITBEV
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LORIZAM1
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GODFREY09
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GERRYGAIL
