Recipe Sunday: Baked Barley Risotto with Butternut Squash

I made a recipe with butternut squash this week, and while it was good, it made me remember how much I really like this recipe. I don't know about you but there is something about putting less-commonly used veggies in a dish that makes me feel good about myself. (Don't even get me started about the arugula I put in a pasta this week).  Go throw some squash in a recipe and see what it does for your self esteem.

 

Baked Barley Risotto with Butternut Squash

via Real Simple

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups) **SEE TIP**
• 1/2 onion, finely chopped
• kosher salt and black pepper
• 1 cup pearl barley
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable broth
• 5 ounces baby spinach
• 1/2 cup grated Parmesan (2 ounces), plus more for serving
• 1 tablespoon unsalted butter

Directions

1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

**TIP** Put your squash in the microwave for five minutes, turning halfway. It will be easier to peel, seed and cut!