Butternut Squash and Barley Casserole With Turkey

Name: Butternut Squash and Barley Casserole With Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil cooking spray; 2 teaspoons olive oil; 1 medium green pepper (seeded and diced); 12 medium onion; ½ cup pearl barley, rinsed and drained; 1 teaspoon dried sage; fresh ground pepper; 1 (15 ounce) can reduced-sodium fat-free chicken broth; 1 cup cubed cooked turkey breast (1/2 pound) or 1 cup leftover turkey breast (1/2 pound); 2 medium butternut squash (about 1 1/2 pounds halved lengthwise 2 medium butternut squash (about 1 1/2 pounds peeled 2 medium b); ½ cup crumbed feta cheese

Servings: persons

canola oil cooking spray
2 teaspoons olive oil
1 medium green pepper (seeded and diced)
12 medium onion
½ cup pearl barley, rinsed and drained
1 teaspoon dried sage
fresh ground pepper
1 (15 ounce) can reduced-sodium fat-free chicken broth
1 cup cubed cooked turkey breast (1/2 pound) or 1 cup leftover turkey breast (1/2 pound)
2 medium butternut squash (about 1 1/2 pounds halved lengthwise 2 medium butternut squash (about 1 1/2 pounds peeled 2 medium b)
½ cup crumbed feta cheese

1
Coat a 4-quart baking dish with canola oil spray.
2
In a large saucepan, hear the olive oil over medium-high heat.
3
Add the bell pepper and onion.
4
Saute for 2 minutes.
5
Add the barley, sage, and black pepper and stir to combined well.
6
Add the broth and bring to boil.
7
Reduced the heat to low and simmer, covered, for 45 minutes.
8
Add the turkey and squash and continue to simmer for 15 minutes more or until all the broth is absorbed and the squash is tender.
9
If the mixture seems too dry, add an additional 1/4 cup of broth or water.
10
Preheat oven to 350F.
11
Transfer the mixture to the prepared baking dish and top with cheese.
12
Bake, uncovered, for about 30 minutes, until the cheese is golden.
13
Make 4 servings.

623

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: canola oil cooking spray, 2 teaspoons olive oil, 1 medium green pepper (seeded and diced), 12 medium onion, and more.

Yes, Butternut Squash and Barley Casserole With Turkey 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!