Barley-Squash Gratin

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5 users rated this recipe an average rating of 3.0
  • Makes: 6 servings
  • Yields: 6 main-dish servings or 12 side-dish servings
  • Prep: 15 mins
  • Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
  • Stand: 10 mins
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Barley-Squash Gratin
Ingredients
1
2 pound butternut squash, peeled, halved, seeded, and cubed (about 5 cups)
1
10 ounce package frozen chopped spinach, thawed and well drained
1
medium onion, cut into wedges
1
cup regular barley (not quick-cooking)
1
14 ounce can vegetable broth
1/2
cup water
3
3/4
teaspoon salt
1/4
teaspoon ground black pepper
1/2
Directions
  1. In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, the water, garlic, salt, and pepper.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. If possible, remove ceramic liner from cooker or turn off cooker. Sprinkle squash mixture with Parmesan cheese. Let stand, covered, for 10 minutes before serving.
Nutrition Facts (Barley-Squash Gratin)
    Per serving:
  • 196 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 5 mg chol.,
  • 737 mg sodium,
  • 36 g carb.,
  • 8 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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