Butternut squash, barley and turkey casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.8
  • Total Fat: 8.4 g
  • Cholesterol: 41.1 mg
  • Sodium: 1,260.0 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 9.5 g
  • Protein: 17.2 g

View full nutritional breakdown of Butternut squash, barley and turkey casserole calories by ingredient
Submitted by:

Introduction

This is a simple, healthy and aromatic one-pot meal. A great dish to use your Thanksgiving turkey leftovers!
Recipe taken from The New American Plate Cookbook by the AICR.
This is a simple, healthy and aromatic one-pot meal. A great dish to use your Thanksgiving turkey leftovers!
Recipe taken from The New American Plate Cookbook by the AICR.

Number of Servings: 4

Ingredients

    olive oil spray
    2 tsp. olive oil
    1 medium, diced, yellow or green bell pepper
    1/2 large, minced, onion
    1/2 cup pearl barley, rinsed and drained
    1 tsp. dried sage
    ground black pepper
    1-15 oz. can fat free chicken broth
    1/2 lb. cooked turkey breast
    2 medium, 1/2-in. cubed butternut squash
    1/2 cup feta cheese

Directions

Coat a 4-qt baking dish with olive oil spray.
heat olive oil in a large sauce pan over med-hi heat.
Add bell pepper and onion and sautee for 2 minutes.
Add the barley, sage and black pepper and stir to combine.
Add the broth and bring to a boil.
Reduce heat to simmer, covered for 45 minutes.
Add cooked turkey breast and squash and simmer for 15 minutes longer or until the broth is absorbed and the butternut squash is tender. If it looks dry, add 1/4 c. water or broth.
Preheat the over to 350-degrees F.
Transfer the mixture to the prepared baking dish and top with feta cheese.
Bake for 30 minutes uncovered or until the cheese is golden.

Number of Servings: 4

Recipe submitted by SparkPeople user JMKERR.

Rate This Recipe