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Have you made anything with frozen butternut squash yet? I did!
Last Sunday I cooked up a storm and I was determined to use the bag of frozen butternut squash that I bought. It was so easy to use, just remember to use it frozen and not thawed.This casserole was a hit!
This is great comfort food that is delicious, savory and healthy.
What are you making for Chanukah and/or Christmas?
Why not make this dish or something else using butternut squash?
Print This Recipe
Preheat oven to 400°F.
Heat the olive oil in a large nonstick skillet or Dutch oven over medium-high heat. Add the mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add the butternut squash cubes, leeks, celery and continue to cook, stirring, until mushrooms are brown and squash is tender, about 5 minutes. Add the barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add the broth, thyme, salt and pepper and stir.
Transfer mixture to an oval casserole dish (I use CorningWare French White 4 quart oval casserole), cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 45 minutes.