Tip: Buy a large butternut squash and freeze the leftovers in 2 cup portions to be ready in a snap later!
Ingredients
2 tsp extra-virgin olive oil
1 large onion, chopped
1 14 oz can reduced sodium chicken broth, or vegetable broth
1 3/4 cups water
1 cup pearl barley
4 cups cubed peeled butternut squash, (3/4-inch cubes)
1 cup chopped flat-leaf parsley
1 tsp freshly grated lemon zest
1 Tbsp lemon juice
2 tsp minced garlic
3 cups cannellini beans
1/4 tsp salt, or to taste
Freshly ground pepper, to taste
Directions
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes.
2. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes.
3. Stir in beans, parsley, lemon zest, lemon juice, garlic, salt and pepper gently.
I never thought to freeze butternut squash. What a great idea!
This sounds like an awesome recipe. I really love squash.
I love that freezing tip too – I just bought 3 butternut squash
I just passed by some beautiful winter/fall squashes at the market today. I need to go back this weekend to pick some up. This recipe looks filling and delicious. A perfect fall dinner. Thank you for sharing!
Oh you have no idea how fantastic this looks to me. I love butternut squash and love cannellini beans in cooking. Perfect combo here.
Thanks for visiting all! Frozen squash would be perfect for this recipe as it doesn't really require it keep a specific cubical shape. Another great use for frozen squash is delicious butternut squash soup!
I am so bookmarking this for when I do my 12 weeks of winter squash in a month! (Instead of 12 weeks of christmas cookies). I'm a total butternut squash fiend! And this looks like my kind of meal. Barley is such a good grain.
That looks like a very healthy meal. I loved the idea of freezing the squash. I will do that now that they are in season.
Ooo Joanne I can't wait for the 12 weeks of winter squash! Love the idea over the cookies!
This looks delicious! I love the idea of pairing the squash with barley and beans. And I'm sure the lemon and parsley compliment it so nicely!