Filed Under: bacon, side dish, squash, Thanksgiving, veggie sides

Butternut Squash and Barley Bake

A delicious side dish that has only two steps? It is possible to make Thanksgiving dinner truly simple.

October 2nd, 2015

Foodland Ontario

This hearty casserole features easy peeling butternut squash. Serve with turkey, chicken, pork roast or sausages (or a little of all of them!).
Serves 8
Prep Time
15 minutes
Cook Time
85 minutes
  • 4 strips Bacon cut into 1/4-inch (0.5 cm) pieces
  • 1-1/2 cups (375 mL) chopped Leeks (white and light green parts)
  • 1/2 cup (125 mL) diced Celery
  • 1 clove Garlic, minced
  • 4 cups (1 L) diced Butternut Squash (1/2-inch/1
  • 1-1/2 cups (375 mL) pearl barley
  • 5 cups (1.25 L) sodium-reduced chicken or beef broth
  • 1 tbsp (15 mL) chopped fresh Thyme Leaves (or 1 tsp/5 mL dried)
  • 1/2 tsp (2 mL) salt
  • 1/4 cup (50 mL) chopped fresh Parsley
  1. 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.

  2. 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.

Nutrients Per Serving

PROTEIN: 9 grams FAT: 5 grams CARBOHYDRATE: 42 grams CALORIES: 241 FIBRE: 4 grams SODIUM: 295 mg

Butternut Squash and Barley Bake

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