Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
1 Hour 5 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)

This hearty dish gets an extra helping of iron and magnesium from the barley, and your full-day's value of yumminess from the butternut and big shavings of parmesan cheese. Make it extra good and serve with a spicy roasted broccoli on the side.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place squash on a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes.

Step 3

Bring stock and 1 cup water to a simmer in a saucepan. Keep warm.

Step 4

Heat a large saucepan over medium-high heat. Add oil to pan. Add onion, salt, and pepper; cook 4 minutes. Add barley and garlic; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 4 minutes, stirring frequently. Reduce heat to medium-low. Reserve 1/4 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion is absorbed. Remove from heat. Stir in reserved 1/4 cup stock and 1 ounce cheese. Fold in squash. Sprinkle with remaining cheese and sage.

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