Barley with Butternut Squash, Apples and Onions
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Butternut squash used to be a labour-intensive ingredient. Not anymore! Save time by buying it peeled, seeded and cubed from your grocery store.
Ingredients
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
Onion
1 cup(s), chopped
Red bell pepper
½ cup(s), chopped, diced
Apple
1 medium, peeled, cored, diced
Minced garlic
1½ tsp(s)
Dried thyme
¾ tsp(s)
Black pepper
¼ pinch(es)
Fat free chicken broth
⅓ cup(s), reduced-sodium
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.