Barley and Roasted Squash Pilaf Recipe

Name: Barley and Roasted Squash Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled, diced (1-inch) butternut squash (1 1/3 pounds); 17 small peeled shallots, 1 minced; 12 small sage leaves; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 3 tablespoons unsalted butter; 2 cups pearl barley (14 ounces); 8 cups Turkey Stock or chicken stock; 1 1/2 cups vacuum-packed whole, roasted peeled chestnuts (about 9 ounces), coarsely chopped; 2 tablespoons chopped parsley

Servings: persons

1
Preheat the oven to 375.
2
On a large rimmed baking sheet, toss the diced squash with the whole shallots, sage and 1 tablespoon of the oil and season well with salt and pepper.
3
Roast for 40 minutes, turning once, until the squash and shallots are softened and browned in spots.
4
Crumble the sage.
5
Leave the oven on.
6
In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in the remaining 1 tablespoon of oil.
7
Add the barley and cook over moderate heat, stirring, until golden, 7 minutes.
8
Add the minced shallot and cook until softened.
9
Add the Turkey Stock and bring to a boil.
10
Season with salt and pepper.
11
Cover and bake for 35 minutes, or until the barley is al dente.
12
Stir the chestnuts into the barley and simmer over moderate heat until the liquid is thickened and nearly absorbed, about 5 minutes.
13
Stir in the remaining 2 tablespoons of butter, the roasted squash, shallots, sage and the parsley.
14
Season with salt and pepper and serve.

2564

kcal

Calories

219

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups peeled, diced (1-inch) butternut squash (1 1/3 pounds), 17 small peeled shallots, 1 minced, 12 small sage leaves, 2 tablespoons extra-virgin olive oil, and more.

Yes, Barley and Roasted Squash Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley and Roasted Squash Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions