You know those meals that just scream warm and cozy? The kind of dinner recipes that make you want to snuggle up on the couch under a blanket with a bowl of something warm and nourishing in your lap? If the sheer thought of a creamy, cozy meal is calling to you today, this butternut squash grain bowl — this easy, one pot dinner recipe — needs to find its way onto your dinner menu this week.
Butternut Squash Grain Bowl (One Pot)
This butternut squash grain bowl recipe has been a favorite in our home for years. It is a warm, creamy one-pot meal made with barley, tender butternut squash, spinach and Parmesan cheese. As the butternut squash slowly cookes with the barley, it softens and breaks down to give this dish a velvety, almost risotto-like texture. It’s cozy and satisfying (and tastes fantastic as leftovers) and makes a wonderful dinner meal that comes together in about 50 minutes. It also has the added benefit of all cooking in one pot so dishes are minimal once you’re done cooking. (And everyone shouted, “Hooray!”)
For my vegetarian friends out there, this is a 100 percent deliciously vegetarian recipe. And there’s absolutely no need for any meat in this dish as it’s wonderfully creamy, filling and nutritious and boastes 20 grams of protein in a serving. And what if I told you that this recipe is also high in fiber (thanks, barley!), vitamin C and potassium and includes ingredients that help strengthen immunity (oh hey, upcoming flu season), reduce inflammation and strengthen your bones? I make this meal for the flavor alone but I’ll take all of those little extras any day!
Grab a spoon and dig in!
Butternut Squash Grain Bowl Ingredients
Here’s everything you need to make this butternut squash bowl dinner recipe:
- 1/2 tablespoon olive oil
- 1/2 large onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 cup barley
- 3 cups vegetable broth (if you are not vegetarian and would prefer to use bone broth here, the flavor — and protein boost! — is wonderful)
- 2 heaping cups butternut squash, peeled, seeded and cut into small cubes (frozen butternut squash also works really well here for a little shortcut!)
- salt and pepper to taste
- 1/3 cup Parmesan cheese
- 3 cups fresh spinach
How to Make a Butternut Squash Grain Bowl
Step 1: Heat oil, cook onions and barley
Heat olive oil in a medium size pot over medium heat. Add onion and dried thyme and cook until onions are slightly soft and transluscent, about five minutes. (They should smell amazing!) Add barley and allow to cook, stirring constantly, for approximately two minutes.
Step 2: Add broth, butternut squash, salt and pepper
Add broth, butternut squash, salt and pepper (to taste). Make sure to stir constantly and allow everything to simmer until the broth is nearly completely absorbed and the butternut squash begins to break down.
Step 3: Mash butternut squash with a spoon
Mash butternut squash with a spoon to help crush any large chunks of butternut squash. This helps the butternut squash become velvety and creamy! Continue to stir continuously. (This whole process should take 30-35 minutes.) It’s okay if some chunks of butternut squash remain but you want it to be mostly mashed and to transform into a thick, rich broth.
Step 4: Stir in Parmesan cheese and spinach
Stir in the Parmesan cheese. Add spinach and stir until leaves are somewhat wilted. Season to taste with additional salt and pepper.
Divide into bowls and enjoy!
Butternut Squash Grain Bowls
Butternut Squash Grain Bowl
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 1x
- Category: vegetarian, one pot meals
Description
A warm and comforting one-pot recipe for a vegetarian-friendly Butternut Squash Grain Bowl that’s easy to make and deliciously nutritious to eat!
Ingredients
- 1/2 tablespoon olive oil
- 1/2 large onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 cup barley (NOT quick-cook barley)
- 3 cups vegetable broth (bone broth may also be used)
- 2 heaping cups butternut squash, peeled, seeded and cut into small cubes (I love using pre-cubed frozen butternut squash to simplify this dish!)
- salt and pepper to taste
- 1/3 cup Parmesan cheese
- 3 cups fresh spinach
Instructions
- Heat olive oil in a medium size pot over medium heat. Add onion and dried thyme and cook until onions are slightly soft and transluscent, about five minutes. (They should smell amazing!) Add barley and allow to cook, stirring constantly, for approximately two minutes.
- Turn the heat to medium-high. Add broth, butternut squash, salt and pepper. Stir constantly and allow to simmer until broth is nearly completely absorbed and butternut squash begins to break down.
- Mash butternut squash with a spoon to help crush any large chunks of butternut squash. This helps the butternut squash become velvety and creamy. Continue to stir continuously. (This whole process should take 30-35 minutes.) It’s okay if some chunks of butternut squash remain but you want it to be mostly mashed and to transform into a thick, rich broth.
- Stir in Parmesan cheese. Add spinach and stir until leaves are somewhat wilted. Season to taste with additional salt and pepper.
- Divide into bowls and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 699mg
- Fat: 8g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 20g
Tips for Creamy Barley and Tender Squash
A few simple details transform this butternut squash grain bowl into a dinner recipe that has a creamy, almost risotto-like texture.
- Cut the squash into small, evenly sized pieces. Smaller pieces soften faster, allowing you to stir and more easily mash them into the barley as everything cooks. I swear by using pre-cubed frozen butternut squash to make life easier.
- Add the barley uncooked. It cooks directly in the vegetable broth with the squash. Quick-cooking barley may need different timing and liquid amounts, so it isn’t a straightforward swap. Stick with regular barley for this recipe!
- Keep an eye on the simmer. You want the mixture bubbling gently rather than boiling rapidly. Stir regularly, scraping along the bottom to help prevent sticking while preserving the thick, creaminess of the dish.
- Check the barley before taking the pot off the heat. It should be tender with a little chew and should not have a hard center. If the liquid has mostly absorbed and the barley is still firm, add a splash of broth or water and continue cooking, stirring and checking as you go.
- Mash some of the squash as it softens. Use the back of a wooden spoon to break down the larger pieces. This helps create a creamy texture, though I do love leaving a few remaining chunks for both texture and visual appeal, too!
- Add the spinach and Parmesan at the end. Stir until the cheese is incorporated and the spinach wilts, then taste before adding more salt and pepper.
Serving Suggestions
This butternut squash grain bowl makes approximately three main-dish servings or six side-dish servings, depending on your appetite and what you may wish to serve alongside this recipe.
For a cozy lunch or dinner, spoon it into bowls and finish with a little extra Parmesan and freshly ground black pepper. A simple green salad or a piece of crusty bread would make a delicious and simple pairing.
You can also serve smaller portions alongside chicken, fish, steak or your favorite plant-based protein. The creamy squash and chewy barley make this a hearty addition to the plate!
Storage and Reheating
Divide leftovers into shallow, airtight containers and refrigerate promptly, within two hours of cooking. Keep the refrigerator at 40°F or below and enjoy refrigerated leftovers within three to four days.
The barley may absorb more liquid as it sits, so you may wish to add a splash of vegetable broth or water when reheating to help loosen the mixture.
To reheat on the stovetop, warm over medium-low heat, stirring and adding a little more liquid as needed. For the microwave, use a microwave-safe bowl, cover loosely and heat in short intervals, stirring between each. Reheat leftovers to an internal temperature of 165°F.
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This looks like a great comforting/tasty meal – thanks for the recipe!
Morning Julie! I assume it’s 2 heaping CUPS of butternut squash? Otherwise, let me know where to find heaping butternut squash please (ha,ha) Thanks,
Eek!! YES! Just updated the post! Thank you for pointing that out, Carol! Definitely confusing!
It didn’t click to me that you meant 2 cups and not 2 butternut squash, so I now have 2 big bowls of roasted butternut squash leftover from the recipe. Just helping to up my vegetable game this week 🙂
Recipe was delicious!
This looks amazing, and so perfect for the cold weather!! I think I’ll try it out tomorrow.
This looks amazing! Can’t wait to give it a try.
I am with you I refuse to waste any food. I froze a few turkey, mashed potato and green bean lunches in some of my meal prep containers. And this sounds amazing! I love barley and haven’t made it in far too long.
Girl I’m with you on leftovers! After a few days, I can’t eat the same thing again. Once I start to get sick of leftovers, I throw them into the freezer for an easy meal.
This bowl looks delicious!
What a great idea! I need to try this on a chilly night!
Looks good! What do you mean by 2 heaping butternut squash? 2 heaping cups? Thanks for clarifying!
Same question!
Ah yes! Cups!! Sorry for missing that! Unfortunately the recipe plug-in is not letting me update it from my phone but I will update the recipe I soon as I get home. Thank you for bringing this to my attention.
I can’t wait to try this! I made the pumpkin paleo otmea and loved it (so did my sister, she made me leave the extras with her)! I’ll have to make this once it cools off here!
So glad you liked it!!!
This looks delicious! Butternut squash is perfect this time of year!
Yum this would be perfect healthy comfort food for a Sunday night…thanks for sharing!
Oh my goodness, I can’t wait to try this! Thank you for sharing.
Love this grain bowl! So delicious! I’m so done with Thanksgiving leftovers too, but my hubby won’t let them go!
This looks good! I cannot have gluten, so barley is out but what grain would you recommend subbing in? Rice maybe?
I think rice would probably work well!!
We’ve been all about the comforting meals at home lately too! Last night we had chickpeas + peas cooked in sofrito with vegan chorizo balls (kind of like a meatball?) and earlier this week, we had Moroccan-style stew. It was my first time cooking with harissa and loved it! This recipe would be right up our veggie-life alley, and it could easily become vegan!
Hi, Do you think this would still be ok if you omit the cheese? We have a dairy allergy in our house.
I think it would still be really delicious! You may need to add more salt/seasonings for additional flavor but I think it would taste great and the texture would be okay!
I actually made nearly this same thing for my Thanksgiving contribution. But I used yellow lentils and barley – sauteed parsnips and onions and folded those in. 🙂
Oooh! Your version sounds fabulous! Did you follow a specific recipe? I’d love to try it!
So I did actually use this recipe as a base: https://www.parsnipsandpastries.com/lentil-and-barley-salad-pomegranate-feta/
but I used yellow lentils- I cooked the lentils and barley like this recipe, though maybe more like 30 minutes. Skipping the dressing and the other ingredients. I cubed up probably 3 cups of parsnips-> enough for a full cookie sheet and one medium yellow onion. Roasted those in the oven with oregano/S&P and a little oil. Then when full aspects were done, I folded in the veggies to the pan and then put into my serving dish. I left it covered til serving and fluffed it up. It became more risotto than salad
This is simmering on my stove right now! Thought I would mention that I wasn’t sure when to add the garlic powder. Added it in with the thyme and it turned out good!
Yes!!! That’s perfect!!
I made a batch of this and it’s been lunch for the work week! It’s so satisfying and delicious. Thanks Julie!
I made this and it turned out great, thank you! The only change I made was using chopped garlic instead of garlic powder.
How much is a serving size? Half a cup? Thanks.
Looks yummy!! Should I precook the barley or just follow the instructions with dry barley? And I also have the 10 min cooking kind of barley, would that work here? Thank you!!
dry barley! and i haven’t tried it with the 10 minute kind, but i worry that it might get too gummy since it would cook so quickly. if you do try it, please report back and let me know how it goes!
Made this last night and loved it! But I must ask – my boyfriend and I got 3 servings out of it even though I followed your measurements! Do you really get 6 meals or do you use it as a side?
I WISH the recipe app allowed me to clarify serving sizes more! I would say it’s more like 6 side dish servings or three main dish servings. When I make this as a main (which I do almost every time), we usually get 3(ish) large bowls!
OMG thank goodness! I was thinking, I really don’t think my boyfriend and I eat unreasonably large portions but maybe I need to reevaluate 😉 Thanks for clarifying!
The store only had the quick barley and I think it caused the recipe to turn out to being a fail ? I will try again with regular barley!
Just made this last night! Made it for lunches for the rest of the work week. I used Trader Joe’s 10 min barley and putting it in dry it turned out perfectly. I also used Trader Joe’s zig zag butternut squash (1 container) and I was still able to get the butternut squash to a creamy consistency. I added some ground turkey for my husband and the ground turkey goes really well with the flavors in this dish! Will definitely be making this again!
This is one of my favorite recipes! I made it this weekend with cannellini beans and nutritional yeast instead of parmesan. SO GOOD.
I love the idea of making it with nutritional yeast! yum!!
Looks healthy and tasty. It looks like ‘Dry Dalia’ which we cook with vegetables. I would call it new version of healthy Dalia:)
Easy and delicious risotto alternative! My hubby and I split the recipe in one sitting though (oops!)
Delicious! Everyone liked it. Kids included!
One of my favorite recipes – I take this throughout the week to work for my lunch and love it every time. Easy to make, delicious, different veggie sources, and the leftovers heat up well. Checks all the boxes!
So happy to hear it! Thanks for letting me know!