BARLEY-STUFFED BUTTERNUT SQUASH
This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.
Provided by Spooky
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
- Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
- Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
- Bake in the preheated oven until cheese is golden, about 30 minutes.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.8 g, Cholesterol 43.8 mg, Fat 10 g, Fiber 1.5 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 1311.2 mg, Sugar 9.1 g
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Hamid Uallah
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover butternut squash.
dk Da
[email protected]This dish was a bit too spicy for my taste. I think I'll use less chili powder next time.
Green Eyes
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The barley and vegetables were very flavorful.
aatif khan
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Little Progress
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it all up.
Basant Elzamar
[email protected]This dish is perfect for a fall dinner party. It's hearty and filling, and the flavors are amazing.
Wanetta
[email protected]I'm not sure what went wrong, but my squash was really tough. I think I might have cooked it for too long.
Adam Czubak
[email protected]This recipe was easy to follow and it turned out great. I would definitely recommend it to others.
Mehe Raj
[email protected]I loved the combination of flavors in this dish. The butternut squash was sweet and the barley was savory. The dried cherries and walnuts added a nice touch of sweetness and crunch.
Love City
[email protected]This dish was a bit bland for my taste. I think it could have used more spices.
Abigael Smit
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. It was surprisingly delicious and everyone at my dinner party loved it.
Cathy Shannon
[email protected]This recipe is a keeper! It's healthy, delicious, and easy to make. I've already made it twice and I'm planning on making it again next week.
Shakti Chaudhary
[email protected]I'm not a huge fan of barley, but I really enjoyed this dish. The barley was cooked perfectly and the flavors were very well-balanced.
Sehrish Zohaib
[email protected]This dish was a bit too sweet for my taste, but I think that's because I used honey instead of maple syrup. Next time I'll try it with maple syrup and see if that makes a difference.
minhajkhan haj
[email protected]I followed the recipe exactly and it turned out perfectly. The squash was tender and the barley was fluffy. I loved the addition of the dried cherries and walnuts.
Treasure Peace
[email protected]This barley-stuffed butternut squash was a hit! The flavors were amazing and it was so easy to make. I will definitely be making this again.