Description
Hearty and flavorful, this Butternut Squash and Barley dish is perfect for a cozy weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) pearl barley
- 1 lbs (454 g) zucca di Mantova (or butternut squash), peeled and cubed
- 1 shallot (finely chopped)
- 4 tablespoons olive oil (extra virgin)
- 1 quarts (946 ml) vegetable stock
- 1 sprig of sage
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons toasted almonds slices
- Salt and freshly ground pepper
Instructions
- Warm the stock in a saucepan over medium heat.
- In a large saucepan over medium heat, sauté the shallot in olive oil for 2–3 minutes, until translucent and soft but not brown. Add the pumpkin and cook for 1 minute, stirring 2–3 times. Add the barley and stir for 2 minutes to coat it well with olive oil, shallot, and pumpkin.
- Add enough stock to cover the barley, and stir continuously with a wooden spoon. When the stock is almost completely absorbed, add the sage and repeat this process for about 35 minutes (check the barley package for cooking time).
- Add Parmesan cheese, pepper, and salt to taste.
- Before serving, top with almonds. Serve warm.
Notes
- To reduce cooking time, use pre-cubed butternut squash.
- For a richer flavor, use chicken or beef stock instead of vegetable stock.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
- Cholesterol: 10