Photo of Barley with Butternut Squash, Apples and Onions by WW

Barley with Butternut Squash, Apples and Onions

Points® value
Total Time
50 min
15 min
35 min
Butternut squash used to be a labour-intensive ingredient. Not anymore! Save time by buying it peeled, seeded and cubed from your grocery store.


Mineral water

3 fl oz

Table salt

¾ tsp(s)

Uncooked pearl barley

½ cup(s)

Olive oil

1 tbsp(s)

Butternut squash

2 cup(s), diced


1 cup(s), chopped

Red bell pepper

½ cup(s), chopped, diced


1 medium, peeled, cored, diced

Minced garlic

1½ tsp(s)

Dried thyme

¾ tsp(s)

Black pepper

¼ pinch(es)

Fat free chicken broth

cup(s), reduced-sodium


  1. Bring water and 1 /2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.
  3. Stir in apple, garlic, thyme, pepper and remaining 1 /4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes. Stir in broth; scraping bottom of skillet to loosen any browned bits. Stir in barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3 /4 cup serving.


You can also use quick-cooking brown rice instead of barley.