Wednesday, October 21, 2009

Baked Butternut Squash with Barley and Sage *Untested*

Saw this on the WW boards... I'm told it originally came from Tcsmommy, but I got it from Simplycomical... it sounds good, and I think I'll try it soon. I LOVE Butternut Squash... seriously... LOVE IT!

The notes on this recipe from the poster were : This is true comfort food. Not only does it warm the kitchen, but it warms the stomach as well. Barley is a high-protein whole grain and the squash is loaded with fiber. Enjoy it guilt-free!


Baked Butternut Squash with Barley and Sage

1 large rib Celery, diced
1 med Yellow Onion, diced
2 t olive oil
3-4 cups raw Butternut Squash, peeled and diced into 3/4-inch cubes (about 1 small or the top of 1 medium)
1 cup barley (not quick-cooking)
3 cups vegetable or chicken stock
1 T minced fresh Sage (or 1 t dried)
salt and pepper to taste

Preheat oven to 375°. Heat saute pan, then add oil, celery and onion. Saute for about 10 minutes, or until golden and tender. Put squash cubes, barley and vegetables into a 3-quart baking dish and stir to combine. Season with salt, pepper and sage. Pour stock over all, then cover with foil (or a lid if you have one). Bake for 1 hour, stirring once or twice. Serves many.

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