Warm Barley Salad with Roasted Butternut Squash
I confess, I hoard squash. I’m as basic as it gets when fall comes, I’m not sure why— the arrival of Fall in Idaho ensures that Winter is lurking just around the corner—and I absolutely despise the cold and gray that is winter here. Nothing can stop me from buying loads of squash every time I go to the farmers market. They have a fantastic selection of local low/no spray winter squash, and when stored properly these little beauties will last you until spring if you don’t eat them all first.
While hardy squash may signify chilly fall and winter days, they also evoke memories of cozy dinners eaten early, soups by the fireplace. Hygge.
This real-food recipe is shared as part of my upcoming partnership with the Nampa Farmers Market, read more about it here.
Ingredients
1 medium Butternut Squash, peeled and cubed
1 tsp Ground Cumin
1 tsp sea salt, 1/4 tsp black pepper
2 Tbsp Olive Oil or Bacon Fat
1 cup Pearled Barley, cooked according to package directions
½ C Dried Cranberries
½ C Pistachios
2 oz Goat Cheese, crumbled
2T Fresh Mint, finely chopped
1 Green Onion, thinly sliced
Method
Prepare barley according to package directions.
While the barley is cooking, toss the butternut cubes in olive oil, season with salt, pepper and cumin and bake in a 400 degree oven until cooked through and beginning to brown.
Gently combine barley and butternut cubes, add pistachios, dried cranberries and goat cheese crumbles. Garnish with mint and green onion.
Serve with a pork chop or some roasted chicken to make it a meal!
AIP Reintro Options
This recipe is not very AIP friendly unfortunately, you could try to sub some well caramelized cauli-rice and eliminate the cumin and black pepper, goat cheese and pistachio…but then it would be a completely different recipe altogether. If you’re looking for a something warm and hearty that is more AIP friendly try this Sweet Potato Hash instead.
