Squash, Corn, and Barley Succotash


This easy, low-fat recipe for a hearty grain casserole features barley and colorful squash and corn.

Squash, Corn, and Barley Succotash
Total Time:
60 mins


  • 4 cup water

  • ½ cup regular barley

  • 1 teaspoon salt

  • 1 tablespoon olive oil

  • 1 cup finely chopped onion

  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)

  • 1 cup reduced-sodium chicken broth

  • ¼ teaspoon ground black pepper

  • teaspoon dried thyme, crushed

  • 1 16 ounce package frozen whole kernel corn (about 3 cups)

  • ¼ cup snipped fresh parsley


  1. In a medium saucepan bring the water to boiling. Add barley and 1/2 teaspoon of the salt. Return to boiling; reduce heat. Cover and simmer about 40 minutes or until barley is tender, stirring occasionally. Drain and set aside.

  2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add onion; cook and stir about 5 minutes or until tender. Stir in the remaining 1/2 teaspoon salt, the squash, broth, pepper, and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until squash is just tender. Stir in corn; cover and cook for 5 minutes more. Stir in barley and parsley; heat through.

Nutrition Facts (per serving)

106 Calories
2g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 106
% Daily Value *
Total Fat 2g 3%
Sodium 250mg 11%
Total Carbohydrate 22g 8%
Total Sugars 3g
Protein 3g
Vitamin C 18.3mg 92%
Calcium 40.4mg 3%
Iron 1.1mg 6%
Potassium 367mg 8%
Folate, total 36.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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