3cupsbutternut squash, peeled, seeded, and cut into 1-inch pieces
1cupchopped onion
1dashkosher salt, to taste
1dashground black pepper, to taste
1cuppearl barley
1/2cupwhite wine
3cupslow-sodium vegetable broth or stock
6cupsfresh spinach
1cupgrated Parmesan cheese
1Tablespoonunsalted butter
Preparation
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, a pinch of salt pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
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.
Stir in the spinach, Parmesan, and butter.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing