Butternut Squash With Barley Stuffing Recipe

Name: Butternut Squash With Barley Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-pound) butternut squash; 1 tablespoon vegetable oil; 1 cup diced red bell pepper; 1/2 cup thinly sliced green onions; 1 (10 1/2-ounce) can low-salt chicken broth; 1 1/2 teaspoons rubbed sage; 3/4 cup uncooked pearl barley; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Servings: persons

2 (1-pound) butternut squash
1 tablespoon vegetable oil
1 cup diced red bell pepper
1/2 cup thinly sliced green onions
1 (10 1/2-ounce) can low-salt chicken broth
1 1/2 teaspoons rubbed sage
3/4 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1
Preheat oven to 350u00b0.
2
Cut each squash in half lengthwise, and discard seeds and membranes. Place squash, cut sides down, on a baking sheet, and bake at 350u00b0 for 35 minutes or until tender. Cool to touch. Scoop out pulp, leaving a 1/4-inch shell. Mash pulp to measure 2 cups; set aside.
3
Heat oil in a large saucepan over medium heat until hot. Add bell pepper and onions; saute 5 minutes. Add broth and sage; bring to a boil. Stir in barley; return to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook 10 minutes or until most of liquid is absorbed. Remove from heat; stir in mashed squash, parsley, salt, and pepper. Divide mixture evenly among squash halves. Place on a baking sheet; bake at 350u00b0 for 15 minutes. Sprinkle evenly with cheese; bake an additional 5 minutes or until cheese melts.

506

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

You need 11 ingredients. The key ingredients include: 2 (1-pound) butternut squash, 1 tablespoon vegetable oil, 1 cup diced red bell pepper, 1/2 cup thinly sliced green onions, and more.

Yes, Butternut Squash With Barley Stuffing falls under the Vegetarian 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!

Butternut Squash With Barley Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions