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Barley-Squash Gratin

Makes: 6 to 12 servings Yield: 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
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  cloves garlic, minced
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/2  cup  shredded Parmesan cheese (2 ounces)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 196,
  • Fat, total (g) 3,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 36,
  • fiber (g) 8,
  • pro. (g) 9,
  • sodium (mg) 737,
  • Percent Daily Values are based on a 2,000 calorie diet

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