Barley-Stuffed Butternut Squash recipe
All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 2 (1 1/2) pounds butternut squash, halved and seeded 2 teaspoons olive oil ½ pound smoked turkey, diced ½ cup minced yellow onion 1 green bell pepper, diced 1 teaspoon dried sage ¼ teaspoon ground black pepper 2 cups chicken broth ¾ cup quick-cooking barley ⅓ cup sweetened dried cranberries 4 tablespoons crumbled feta cheese
Nutrition Info
- 191.1 caloriescarbohydrate: 13.8 gcholesterol: 43.8 mgfat: 10 gfiber: 1.5 gprotein: 12.4 gsaturatedFat: 3.5 gservingSize: -sodium: 1311.2 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Barley-Stuffed Butternut Squash
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper, stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
Bake in the preheated oven until cheese is golden, about 30 minutes.