Barley Stuffing with Butternut Squash, Apples, and Kale
Course: Side Dishes
Cuisine: Kid-Friendly, Vegetarian
Ingredients
1butternut squashchopped into 1/2" cubes
6cupskalede-stemmed and chopped
1onionchopped
1red applechopped
2tbspbutter
2tbspolive oil
2cupsbarley
4cupsvegetable broth
10-12fresh sage leavesdiced
1tspblack pepper
1tspsalt
2clovesgarlicminced
3/4cupParmesan cheeseshredded
Instructions
Preheat oven to 350 degrees.
Cook barley according to package directions in either chicken or vegetable broth.
Heat a large skillet to medium heat and add olive oil and butter. Add squash, onion, garlic, apple, salt and black pepper to the skillet and cook until the squash is fork tender. Add the chopped kale and cook for 1-2 minutes or until it has started to wilt.
Once the barley is finished cooking, add it to the skillet and gently mix all the ingredients until thoroughly combined.
Pour roughly half of the mixture into a baking dish and then add a thin layer of shredded parmesan cheese. Add the remaining mixture and top with more cheese. Bake uncovered for 15-20 minutes or until heated through and the cheese is melted.