Barley Squash Gratin

Barley Squash Gratin
Barley Squash Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    2-pound butternut squash, peeled, halved, seeded, and cubed (about 5 cups)

  • 1

    10-ounce package frozen chopped spinach, thawed and well drained

  • 1

    medium onion, cut into wedges

  • 1

    cup regular barley (not quick-cooking)

  • 1

    14-ounce can vegetable broth

  • 1/2

    cup water

  • 3

    cloves garlic, minced

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1/2

    cup shredded Parmesan cheese (2 ounces)

Directions

1. In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, the water, garlic, salt, and pepper. 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. 3. If possible, remove ceramic liner from cooker or turn off cooker. Sprinkle squash mixture with Parmesan cheese. Let stand, covered, for 10 minutes before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: