Name: Barley-Stuffed Butternut Squash
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butternut squash, halved and seeded - 2 (1 1/2) pounds; Olive oil - 2 teaspoons; Smoked turkey, diced - ½ pound; Minced yellow onion - ½ cup; Green bell pepper, diced - 1; Dried sage - 1 teaspoon; Ground black pepper - ¼ teaspoon; Chicken broth - 2 cups; Quick-cooking barley - ¾ cup; Sweetened dried cranberries - ⅓ cup; Crumbled feta cheese - 4 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Barley-Stuffed Butternut Squash

1. Butternut squash, halved and seeded - 2 (1 1/2) pounds

2. Olive oil - 2 teaspoons

3. Smoked turkey, diced - ½ pound

4. Minced yellow onion - ½ cup

5. Green bell pepper, diced - 1

6. Dried sage - 1 teaspoon

7. Ground black pepper - ¼ teaspoon

8. Chicken broth - 2 cups

9. Quick-cooking barley - ¾ cup

10. Sweetened dried cranberries - ⅓ cup

11. Crumbled feta cheese - 4 tablespoons

How to cook deliciously - Barley-Stuffed Butternut Squash

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until cheese is golden, about 30 minutes.