Dinner

Butternut Squash Pilaf with Pearl Barley is for Dinner.

Butternut Squash Pilaf with Pearl Barley takes 20 minutes to prepare.

Butternut Squash Pilaf with Pearl Barley takes 55 minutes to cook.

Butternut Squash Pilaf with Pearl Barley makes 4 servings.

The ingredients for Butternut Squash Pilaf with Pearl Barley are:

1 Tbs Olive Oil
2 small Red Onions, thinly sliced
2 cloves Garlic, finely chopped
2 tsp Cumin seeds
100g Pearl Barley
120g dried Yellow Split Peas
1 ltr (4 Cups) Chicken Stock
1kg (4 lbs) Butternut Squash, peeled, seeded and cut into 3/4 inch cubes
2 Tbs chopped, Parsley

Here is how you make Butternut Squash Pilaf with Pearl Barley:

Heat the oil in a large saucepan and add the onions, garlic and cumin and cook, stirring for about 5 minutes. Stir in the pearl barley and split peas,and cook, stirring regularly, for about 3 minutes. Add the stock and bring to the boil. Reduce the heat to low, cover and simmer gently for 35 minutes.Add the butternut squash, increase the heat and bring to the boil. Reduce heat and simmer gently for about 15-20 minutes, or until tender. Stir through the parsley. Flake just before serving.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user GAYLE_H.

The nutritional information for Butternut Squash Pilaf with Pearl Barley is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.8

• Total Fat: 7.2 g
• Cholesterol: 7.2 mg
• Sodium: 950.2 mg
• Total Carbs: 64.6 g
• Dietary Fiber: 7.2 g
• Protein: 14.0 g