Barley Squash Gratin

By smleonard

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)

Preparation

Step 1

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.