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Toasted Barley and Butternut Squash

October 28th, 2007

Toasted Barley and Butternut Squash

I’ve been reading a cookbook: Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Homenothing to see here. I love how they combine simple recipes and ingredients to make delicious foods! I’ve already made a few things out of it including “Toasted Barley and Butternut Squash” and “Coffee Barbecue Sauce” with chicken. There are plenty more delicious-looking recipes in this book (like the Chicken Pot Pie), and since it’s only a loaner from the Library I think I’m going to have to buy it:

Nightly Specials

Well anyway, I promised you a recipe with my homemade chicken broth and I keep my promises. The Toasted Barley and Butternut Squash looked really good in the book’s picture and it was good! It uses homemade chicken stock and maple syrup, but my wife said to use less maple syrup next time — it was a little sweet for dinner.

I didn’t actually use butternut squash, since I didn’t have any. I grew a small garden outside my duplex this year and had an acorn squash plant. From that ONE plant I must have harvested over 25 acorn squash and so I had plenty to spare!

One last note, this dinner goes GREAT with the pumpkin dinner rolls! Try it tonight!

Here’s what I did:

Cutting the SquashStirring the squash

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 cup barley
  • 2 cups of homemade chicken stock
  • 1 large Acorn Squash (the recipe actually calls for butternut squash, so use that if you have it)
  • 2 tablespoons olive oil
  • 2 tsp total of Kosher salt and whole pepper kernels ground
  • 3 tablespoons of maple syrup (the recipe calls for 3, I’d reduce it to 1 tablespoon next time)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Fry the onionsSimmer the barley

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Melt the butter in a large pot over medium-high heat
  3. Add the onion and cook until it starts to brown
  4. Add the raw barley and cook it for about 3 minutes
  5. Pour in the hot broth, stir and simmer uncovered until the broth is absorbed and the barley is tender (about 40 minutes)
  6. Take your squash (chopped into cubes) and oil and toss in a bowl. Season it with the salt and pepper, toss again.
  7. Turn it out onto a cookie sheet in a single layer and roast it in the oven until tender (about 15 minutes).
  8. Add the syrup and other spices and stir.
  9. Roast for another 10 minute
  10. Now, stir the squash into the barley, serve and enjoy!

I hope you enjoy it!

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  » By Keith Prickett