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Barley & Butternut Squash- Core




Source of Recipe


WW Community


List of Ingredients




1 med. onion, chopped
2 teaspoons olive oil
1/2 medium butternut squash, diced
salt, pepper
pinch of dried thyme
1 cup pearl barley
1/4 oz. dried porcini mushrooms
4 cups mushroom stock
1 cup vegetable broth

Recipe



Preheat oven to 350. In a dutch oven, saute onion in oil until soft. Add the rest of the ingredients. Bring to a boil, cover and put in the oven. Bake for 60-70 minutes, until the barley is tender. I stirred it halfway through the cooking time.

If you mixed in a bit more broth and some cheese (parmesan, asiago or fontina) at the end, this would taste exactly like delicious risotto. SO YUMMY.