Hands-On Time
20 Mins
Total Time
50 Mins
Yield
Serves 4
Jonny Valiant

How to Make It

Step 1

Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

Step 2

Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

Step 3

Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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