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Ingredients
| butternut squash (cubed): 5 cups |
| frozen chopped spinach: 10 oz |
| onions: 1 (cut into wedges) |
| hulled barley: 1 cup (not quick-cooking) |
| soup - vegetable broth: 14 oz |
| water: 1/2 cup |
| garlic: 3 cloves (minced) |
| salt: 3/4 tsp |
| black pepper: 1/4 tsp |
| parmesan cheese (grated): 1/2 cup |
Barley-Squash Gratin
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
210 min -
Servings
6 serving(s)
Tags
1. In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, the water, garlic, salt, and pepper.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. If possible, remove ceramic liner from cooker or turn off cooker. Sprinkle squash mixture with Parmesan cheese. Let stand, covered, for 10 minutes before serving.