Description
Fill your Thanksgiving with a healthy, fiber filled, vegetarian stuffing that will please everyone, including the meat eaters!
Ingredients
Units
Scale
- 1 Butternut Squash
- 1 Bunch Chard, stems discarded
- 1 small Onion, chopped
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 1 cup Pearl Barley
- 1 1/2 cup Water
- 1 1/2 cups Chicken or Vegetable Stock*
- 1/2 tsp Pepper
- 2 cloves Garlic
- 1/2 cup Parmesan Cheese, or vegan alternative cheese*
Instructions
- Preheat the oven to 350 degrees.
- In a saucepan bring water and chicken stock to a boil. Add in the pearl barley and cook according to package directions, until the barley has soaked in all the liquid and the barley is soft.
- While the barley is cooking, peel the butternut squash and cut the ends off the squash and discard. Slice the squash in half and using a spoon remove the seeds from the squash and discard. Cut the squash into 1/2″ cubes and set aside.
- Peel and dice the onion and set aside.
- Preheat a skillet and melt butter and olive oil together. Add the butternut squash cubes and onion, garlic and pepper into the skillet and sauté until the squash is fork tender.
- Using a knife remove the chard leaves from the stems and roughly chop. Add the chard to the squash mixture and let the leaves wilt slightly.
- When the barley is cooked, add it to the skillet and gently mix it all together.
- Pour half of the butternut squash mixture into a baking dish, sprinkle with half of the cheese. Cover with remaining butternut squash mixture and finish with the other half of the cheese.
- Bake uncovered for 30 minutes until heated through and the cheese has melted. Serve immediately.
Notes
* Notes vegan alternative options
If preparing ahead of Thanksgiving, bake covered with foil for 20 minutes, and then uncover and bake an additional 20 minutes or until it is heated through.