My F&W
quick save (...)
Barley and Roasted Squash Pilaf
© John Kernick

Barley and Roasted Squash Pilaf

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 8 to 10 servings
  • HEALTHY

Toasting barley in butter before simmering it in stock brings out its nutty flavor.

Plus: Ultimate Thanksgiving Guide

  1. 4 cups peeled, diced (1-inch) butternut squash (1 1/3 pounds)
  2. 17 small peeled shallots, 1 minced
  3. 12 small sage leaves
  4. 2 tablespoons extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 3 tablespoons unsalted butter
  7. 2 cups pearl barley (14 ounces)
  8. 8 cups Turkey Stock or chicken stock
  9. 1 1/2 cups vacuum-packed whole, roasted peeled chestnuts (about 9 ounces), coarsely chopped
  10. 2 tablespoons chopped parsley
  1. Preheat the oven to 375°. On a large rimmed baking sheet, toss the diced squash with the whole shallots, sage and 1 tablespoon of the oil and season well with salt and pepper. Roast for 40 minutes, turning once, until the squash and shallots are softened and browned in spots. Crumble the sage. Leave the oven on.
  2. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in the remaining 1 tablespoon of oil. Add the barley and cook over moderate heat, stirring, until golden, 7 minutes. Add the minced shallot and cook until softened. Add the Turkey Stock and bring to a boil. Season with salt and pepper. Cover and bake for 35 minutes, or until the barley is al dente.
  3. Stir the chestnuts into the barley and simmer over moderate heat until the liquid is thickened and nearly absorbed, about 5 minutes. Stir in the remaining 2 tablespoons of butter, the roasted squash, shallots, sage and the parsley. Season with salt and pepper and serve.
Make Ahead The squash can be roasted one day ahead; refrigerate and return to room temperature before proceeding.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.