All I can say is “Try this!” It’s super easy to make, and I really loved it.
1 small butternut squash (about 1-1/2 pounds) – peeled, seeded, and cut into 1-inch pieces (about 3 cups)
1 onion, finely chopped
Kosher salt and black pepper
1 cup pearl barley
1/2 cup dry white wine
3 cups low-sodium vegetable broth (chicken broth is fine if you are not vegetarian)
5 ounces baby spinach
1/2 cup grated Parmesan (2 ounces), plus more for serving
1 tablespoon unsalted butter
Heat oven to 400 degrees. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan. Makes 4 servings.
Note: I found the portions to be enormous, and I have a large appetite. It can really serve 6 main-dish portions, with a salad and bread. The nutrition information is for 1/4 of the recipe. If you eat 1/6, it will only be 285 calories and 522mg sodium.
Per serving: 427 calories, 13g protein, 63g carb, 15g fat (5g sat), 783mg sodium 15g fiber, 318mg calcium
From Real Simple magazine