Friday, March 18, 2011

Butternut Squash Mac & Cheese...but with Barley

This is my new thing that I do, I take a recipe that exists, and then I sub in barley. I know what you're thinking, Andria, not all of us bought a ton of barley. When are you going to make real recipes again?

Well, the answer is: soon. But now when you find an amazing deal on barley and wind up with a huge overstock, you'll have lots of options.

The amounts in this recipe are a bit vague because, let's be honest, I was making it up as I went along. But the result was most excellent! Hearty and healthy, and that's what cooking with barley is all about!


2 cups cooked pearl barley
1 butternut squash
1/2 brick sharp cheddar--shredded
2 tbsp butter
1/2 flour
1/2 milk
olive oil
salt & pepper

  • Peel and cube the squash, then spread on foil covered cookie sheet
  • Drizzle olive oil on squash, sprinkle salt, pepper and rosemary, then bake at 400 degrees until fork tender
  • In a medium saucepan, start a roux by melting two tbsp butter, then slowly add flour until the smooth and about the consistency of caramel.
  • Slowly add 1/2 milk, and stir until smooth
  • Slowly add cheese
  • While cheese is melting, pulse about 1/2 the roasted squash cubes in food processor until smooth
  • Add pureed squash to the cheese sauce until fully mixed
  • Stir in barley and warm through
  • Add remaining squash cubes and stir

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