Butternut Squash & Barley*

"Our new favorite Fall side dishes. I have made this multiple times over the last few weeks and we love it every time. it is healthy and filling, and perfect for this time of year. It may sound a little strange at first, but the combination of the tart apple, red pepper, and butternut squash really make for some great flavor. This is also a very cheap side dish and gives you the opportunity to use a grain you might not normally try!"
Annalisa Condie

Butternut Squash & Barley Mix

1/2 tsp. Sea Salt
1/2 Cup Barley, uncooked
1 TBSP Olive Oil
2 1/2 Cups Butternut Squash {or similar squash. I have also used Della Cotta}
1 Cup Onion, diced
1 Red Pepper, diced
1 Granny Smith Apple, peeled, cored, and diced
1 1/2 tsp Minced Garlic
3/4 tsp Dried Thyme
1/2 tsp. Black Pepper
1/3 Cup Chicken Broth

Bring 3 cups water and salt to a boil in a small saucepan. Add Barley and cover. Reduce heat to medium-low and simmer barley until tender, about 30 minutes.

Meanwhile, in a skillet over medium-high heat, heat olive oil. Add squash, onion, and red pepper. Cook, stirring often, until vegetables are browned and start to get tender... about 7-9 minutes.


Stir in apples, garlic, thyme, & pepper. Cook, stirring, until apple is almost tender, about 3 minutes. Stir in broth, scraping pan to get up any of the brown bits that have formed in the pan. Drain excess liquid from barley & discard. Add barley to the veggie mixture, toss over low heat to mix and coat & serve warm!
Annalisa Condie