Healthy Option Barley With Butternut Squash, Apples and Onions
Prep
45 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to weeknight dinners because it comes together in under an hour and tastes like fall comfort food. The combination of roasted butternut squash, sweet apples, and caramelized onions creates this amazing depth of flavor that makes you feel like you're eating something indulgent. What I love most is that barley is packed with fiber to keep you full and satisfied, plus it's incredibly budget friendly. Everything cooks in one pot, which means minimal cleanup at the end of a long day, and the whole dish is naturally low in points if you're watching your weight.
Ella x
Ingredients
- 3 teaspoonsalt(divided)
- 237 mluncooked barley
- 1 tablespoonolive oil
- 473 mlbutternut squash(peeled & diced)
- 237 mlonion(chopped)
- 237 mlsweet red pepper(diced)
- 1 mediumapple(peeled, cored, diced)
- 1 teaspoonsgarlic(minced)
- 3 teaspoondried thyme
- 1 teaspoonblack pepper
- 237 mlfat-free chicken broth
Detail level
Instructions
- 1
Bring 3 cups of water and 1/2 teaspoon of the 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 and cook, stirring often, until it's starting to soften--about five minutes. Add the onion and red pepper and cook for an additional 3 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 1 cup per serving.
- 4
*To make this vegetarian, use vegetable broth in place of the chicken broth.
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