extra-virgin olive oil
1 14-ounce can
reduced-sodium chicken broth or vegetable broth
1 3/4 cups
cubed peeled butternut squash, 3/4-inch cubes
chopped flat-leaf parsley
freshly grated lemon zest
salt and pepper to taste
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.
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