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Butternut Squash with Barley Stuffing Print Email


2 (1 pound) butternut squash
1 TBS vegetable oil
1 cup diced red bell pepper
1/2 cup thinly sliced green onion
10-12 oz chicken broth
1 1/2 tsp. rubbed sage
3/4 cup uncooked pearl barley
2 TBS chopped fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup shredded mozzarella

1) Preheat oven to 350 degrees.

2) Cut the squash in half lengthwise, and discard the seeds and membranes. Place squash, cut side down, on a baking sheet, and bake at 350 degrees for 35 minutes or until tender. Cool to touch. Scoop out the pulp, leaving 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; sauté 5 minutes. Add broth and sage, bring to a boil. Stir in the barley; return to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook 10 minutes or until most of the liquid is absorbed.

4) Remove from heat; stir in mashed squash, parsley, salt and pepper. Divide mixture evenly among squash halves. Place on a baking sheet; bake at 350 degrees for 15 minutes. Sprinkle evenly with cheese; bake an additional 5 minutes or until cheese melts. Yield 4 servings. –Cooking Light

CALORIES 296; fat 7 g, PROTIEN 10.2g; CARB 52.5g; FIBER 9 g; CHOL 8mg; IRON 3.2 mg; CALC 199mg

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