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

Barley with Butternut Squash, Apples and Onions

4
4
1
Smartpoints value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Add sweetness to your Rosh Hashanah meal with these wonderful fall flavors. Double or triple the recipe for larger gatherings.

Ingredients

table salt

¾ tsp, divided

uncooked pearl barley

½ cup(s)

olive oil

1 Tbsp

uncooked butternut squash

2 cup(s), diced

uncooked onion(s)

1 cup(s), chopped

sweet red pepper(s)

½ cup(s), diced

fresh apple(s)

1 medium, peeled, cored, diced

minced garlic

1½ tsp

dried thyme

¾ tsp

black pepper

¼ tsp

fat-free reduced sodium chicken broth

cup(s)

Instructions

  1. Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley 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, black 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 with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.

Notes

Butternut squash doesn't have to be a labor-intensive ingredient. Save time by buying it peeled, seeded and cubed at your grocery store.

A happier, healthier you starts here