After Thanksgiving and plenty of bacon and smoked salmon, let’s get back to basics.
This simple recipe is healthy and easy. I love these few (less than 10) ingredient dishes.
The nutty barley and creamy squash are drizzled with a tangy orange ginger sauce. What’s great is the barley takes about the same amount of time to cook as the squash (about 45-50 minutes) so this tasty dinner is on the table in less than an hour with only about 10 minutes hands-on time.
Here’s a tip. If you have one, use your rice cooker! They work great for whole grains not just rice.
Barley and Butternut with Orange Ginger sauce
INGREDIENTS
1 medium butternut squash (or pumpkin)
1 teaspoon olive oil
Pinch of salt
Grind of pepper
For Orange Ginger sauce
2 Tablespoons honey
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup water
1/2 cup orange juice
METHOD
- Preheat oven to 400F
- Prepare the barley according to directions. For my machine it was 1 cup barley and 3 cups water.
- Peel and cube the squash, toss with olive oil and pinch of salt. Place on baking sheet and put into oven for 45 minutes.
- In a small pan over medium heat combine water, honey, ginger, and orange zest and bring to a boil.
- While water honey mixture heats, stir cornstarch into orange juice.
- When water honey mixture boils, add the orange juice and cornstarch. Stir and cook for 2 minutes until it thickens.
About 10 minutes before barley and squash are done make the sauce.
When barley is done, scoop into bowl, top with hot squash, and drizzle with orange sauce.
It’s chewy, tangy and filling. Inexpensive whole grain goodness!
Until next time, Eat Well & Keep Digging!
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November 29, 2011
A lot of people would say that barley is dull and tasteless, but I expect your sauce livens it up a lot. P.S. It often takes me more than 10 mins to prepare a Butternut!
November 29, 2011
I think it is nutty and earthy – not dull at all! For you Mark, I’ll give you 15 minutes.
November 29, 2011
Butternut with orange sauce mmmm something certainly to try and with barley – even better. PS I don’t mean to be pedantic, but many vegans would not be happy with the honey content in the recipe, maybe maple syrup would be suitable. I’m a veggie so am fine with it and liking the recipe lots.
November 29, 2011
Hi Shaheen! Welcome. You’re probably right, I’ll change the tag to vegetarian. Glad to have you here!
November 30, 2011
You know, David, I’ve never been a fan of barley. Nothing against it but it wasn’t something that graced our table growing up. Risotto, yes; barley, not so much. I must admit, though, this dish — with its butternut squash, ginger, & orange sauce –makes the barley sem so much more palatable. Great recipe!
November 30, 2011
I think most have had beef barley soup, but little other exposure to this hearty grain. It was nutty, chewy and satisfying. I was surprised how much I really liked it. It played well with the tender squash and bright sauce.
November 30, 2011
This definitely looks good but where do I find barley in the store?
November 30, 2011
Thanks Becky,
I found mine by the Redmill grains display, lacking that, I would also check by the rice.
November 30, 2011
Mmmm…. alone or together with the barley, I’d love that orange flavored butternut squash!! Sounds sweet and citrusy and oh so healthy!! Great recipe, and I agree while I love my meats and seafood, having a meatless meal a few times a week is what I like to do!
November 30, 2011
I’m with you Linda, variety is key! The sauce is really bright, I may tone it down a little by omitting the zest in the future