Confession time. My mom ripped this recipe out of a magazine months ago and decided to make it for dinner tonight. I thought it looked delicious and like something I would pin and then make myself. So instead I found the recipe online, pinned it, had her make it, loved it, and am now writing about it. I will say she did a fabulous job and I loved the recipe and will make it myself one day. The only changes she made to the recipe were she could not find low-sodium vegetable broth so she just used the regular kind and she used salted instead of unsalted butter. Neither thing made the dish salty.
Hands-On Time: 20m
Total Time: 50m
- 2 tablespoons olive oil
- 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
- 1 onion, finely chopped
- kosher salt and black pepper
- 1 cup pearl barley
- 1/2 cup dry white wine
- 3 cups low-sodium vegetable broth
- 5 ounces baby spinach
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
- 1 tablespoon unsalted butter
1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. 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 the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.
Tip: Barley has a chewy texture and a mild, nutty flavor. It’s most often sold pearled (polished), but you can also find it in its more fiber-rich whole-grain form (hulled), which takes longer to cook.
Calories 427; Fat 15g; Sat Fat 5g; Cholesterol 18mg; Sodium 783mg; Protein 13g; Carbohydrate 63g; Sugar 6g; Fiber 15g; Iron 3mg; Calcium 318mg
My moms looked like this…