October 2nd, 2015
In large skillet, cook bacon over medium heat, stirring often, until semi-crisp. With slotted spoon, transfer bacon pieces to paper towel; set aside. Drain off all but 1 tbsp (15 mL) fat. Add leeks and celery to skillet and cook until softened, about 6 minutes. Stir in garlic, cook for 1 minute.
Transfer mixture to 16 cup (4 L) baking dish. Stir in squash, barley, broth, thyme and salt. Cover and bake in 350°F (180°C) oven until barley is tender and broth is absorbed, 60 to 75 minutes. Sprinkle with parsley and reserved bacon.
PROTEIN: 9 grams FAT: 5 grams CARBOHYDRATE: 42 grams CALORIES: 241 FIBRE: 4 grams SODIUM: 295 mg