Barley Squash Gratin

Barley is an excellent source of fiber, and in this slow-cooker recipe it's paired with nutrient-dense spinach and butternut squash. Topped with shredded Parmesan cheese, this side dish will be happy sharing a plate with whatever else you're serving.

Ingredients

  • 2 pounds butternut squash, peeled, halved, seeded and cubed (about 5 cups)
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 1 medium onion, cut into wedges
  • 1 cup regular barley (not quick-cooking)
  • 1 (14 ounce) can vegetable broth
  • ½ cup water
  • 3 cloves garlic, minced
  • ¼ teaspoon ground black pepper
  • ½ cup shredded parmesan cheese (2 ounces)

Directions

Login to continue Reading