Barley & Butternut Squash

Ingredients

• 1/4 cup pearl barley
• 1.5 cups water
• 1/2 cup butternut squash peeled and cubed

Method

1. 01

   Rinse pearl barley under cold water.

2. 02

   Cook barley in 1.5 cups of water over medium-low heat for 25–30 minutes until tender, adding water as needed.

3. 03

   Peel, deseed, and cube butternut squash. Steam for 12–15 minutes until completely soft.

4. 04

   Blend steamed butternut squash until smooth. Stir squash puree into the cooked barley and mix well. Add water to thin if needed. Serve warm.

How to offer

Serve warm. The natural sweetness of butternut squash balances the nutty flavour of barley.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 1 month.

Nutrition note

Excellent source of fiber, particularly beta-glucan which supports heart health and digestion. Rich in selenium, manganese, and B vitamins.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer