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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butternut Squash with Barley and Spinach Recipe

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This recipe for Butternut Squash with Barley and Spinach is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 small butternut squash, peeled, seeded and cut into 1 inch pieces
1 onion, finely chopped
1 c. pearl barley
1/2 c. dry white wine (can substitute cooking sherry)
3 c. chicken broth
5 oz. raw spinach, chopped
1/2 c. grated Parmesan
1. T. butter
Directions:
Directions:
Heat oven to 400. Heat oil in a Dutch oven or large oven safe saucepan over medium heat. Add the squash, onion, salt and pepper and cook, stirring often until the onion begins to soften, 4-6 minutes.

Add the barley to the vegetables and cook, stirring for 1 minute. Add the wine and cook, stirring until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until barley is tender - about 35-40 minutes.Remove from oven, and stir in spinach, Parmesan and butter. Serve with additional Parmesan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is from Real Simple 2011. Serve with bread for a meatless meal.

 

 

 

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