Butternut Squash, Chard & Barley Recipe by Elise Meyer

Butternut Squash, Chard & Barley Recipe
“Risotto Style”
Serves 4-6
This delicious autumn dish is a crowd pleaser, and the
leftovers are fabulous for lunchboxes.
• 4 tablespoons olive oil
• 1 large butternut squash, peeled, seeded and cut
into chunks (pierce with a knife and bake for 15
minutes to make it easier)
• 1 large onion, chopped
• salt and pepper
• 2 cups pearled barley
• 1/2 cup white or rose wine
• 6 cups vegetable or chicken stock
• 1 bunch of chard, stemmed and shredded
(or substitute spinach, kale, or other green)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• freshly grated nutmeg
1. Preheat oven to 400° F.
2. Heat the oil in a Dutch oven.
3. Add the squash, onion, salt and pepper to taste and
cook, stirring until the onion gets soft but not
4. Add the barley to the vegetables and cook, stirring,
for 1 minute. Add the wine and cook, stirring, until
evaporated, about 1 minute.
5. Add the broth, allow it to boil, cover the pot and
transfer it to oven. Bake until the barley is tender,
35 to 40 minutes. Remove from oven. (You can do
ahead up to here).
6. Return the pot to the stovetop, stir in the shredded
chard, and cook briefly.
Stir in Parmesan and butter. Using a microplane,
grate in fresh nutmeg.
7. Serve with additional Parmesan.
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Contributed by:
Elise Meyer