Happy Freezing Friday Folks!
It snowed here in Philadelphia last night and I for one am not a fan. Its warming up a little but the cold has officially settled in – I guess it’s time to bundle up and break out the comfort recipes.
Today’s delicious dish is a Cooking Light adaptation, Butternut Squash and Barley Risotto. I made this a week before Mexico and have been thinking about it ever since. Delectable hot, cold or reheated for leftovers, this hearty health food is so easy to make, my fiance can do it – no offense Phil!
Roasted Butternut Squash and Barley Risotto
- 1 small butternut squash
- 4.5 cups vegetable stock
- 1 cup barley
- 1/4 cup parmesan cheese
- 1 shallot
- 2 cloves garlic
- 2 tablespoon EVOO
- Salt & Pepper
- 1 teaspoon sage
Start by peeling and cutting the butternut squash into cubes & putting the stock in a pot to simmer. Toss cubes in 1 tablespoon EVOO, salt/pepper and roast in the oven @ 375 for 30 minutes. While the squash is roasting, dice shallots and garlic to add to a medium sauce pan with the remaining tablespoon of EVOO. Once the shallots and garlic have softened add the cup of barley and season with salt/pepper. After allowing the barley to cook for a few minutes, begin to add the simmering stock, 1/2-1 cup at a time. Continue to stir barley until liquid is almost fully absorbed before adding more and season with sage once all stock has been absorbed. Add the roasted squash as well as 1/2 the cheese & stir until well combined. Season one last time before plating w s/p & top each portion with the remaining cheese.
I can’t imagine a better way to spend a cold Friday night than with a plate of risotto, glass of wine and handsome soon-be-to hubby!
Looking forward to the weekend – plans with my future brother & sister-in-law, farmers market, tons of cooking for friendsgiving in NJ, swim lessons with my kiddies & YOGA – can’t wait!
Til next time, keeping smiling 😉