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
Scale
- 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
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