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Barley, Turkey and Butternut Squash Casserole

Barley, Turkey and Butternut Squash Casserole

recipe ingredients
Cooking spray
2 small butternut squash
2 tsp. olive oil
1 green bell pepper, seeded and diced
1/2 cup minced onion
1 tsp. dried sage
Freshly ground black pepper, to taste
2 cups fat-free, reduced sodium chicken broth
3/4 cup quick-cooking barley
1/2 lb. cooked turkey breast, cubed or diced
1/2 cup crumbled feta cheese

recipe directions
Preheat oven to 350 degrees. Coat a 4-quart baking dish with cooking spray.

In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender. Drain. When cool enough to handle, scoop flesh from each half and dice. Set aside.

In a large saucepan, heat oil over medium heat. Add green pepper, onion and diced squash. Sauté 3 minutes. Add sage and pepper and stir to coat. Add broth and bring to a boil. Add barley and return to boil.

Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed. Mix in diced turkey. Transfer mixture to prepared baking dish and top with feta cheese. Bake, uncovered, 30 minutes, or until cheese is golden.

Contributor: AICR

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
275 5 2 18 10 368 42 5
  • Mary

    I love it! I varied it some with acorn squash. I was very pleased, it came out pretty tasty!

    THANKS!!!

  • Jodi N

    This was really good, however I think that you really need to be a squash lover. My son & I both are & LOVED this dish. My husband & daughter not so much. The 6 portions are really good sized & i couldn’t belive how full I got!

  • Melissa

    Alot of work but worth it..pretty darn tasty…