Barley, Turkey and Butternut Squash Casserole

Total Time
1hr 10mins
20 mins
50 mins

Barley’s nutty flavor goes well with onions, mushrooms, or peas. Butternut squash also is a good complement. This large, pear-shaped winter squash has sweet, orange flesh. With onion, green pepper and sage, you’ll be glad you had turkey leftovers.

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  1. Preheat oven to 350 degrees.
  2. Coat a 4-quart baking dish with cooking spray.
  3. In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
  4. Drain.
  5. When cool enough to handle, scoop flesh from each half and dice.
  6. Set aside.
  7. In a large saucepan, heat oil over medium heat.
  8. Add green pepper, onion and diced squash.
  9. Sauté 3 minutes.
  10. Add sage and pepper and stir to coat.
  11. Add broth and bring to a boil.
  12. Add barley and return to boil.
  13. Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
  14. Mix in diced turkey.
  15. Transfer mixture to prepared baking dish and top with feta cheese.
  16. Bake, uncovered, 30 minutes, or until cheese is golden.
Most Helpful

5 5

Great low-fat, healthy meal. I par-cooked the butternut squash and the barley in the microwave and cooked the chicken, onions, and bell peppers in an oven-proof skillet. I combined all the ingredients and put the entire skillet into the oven. Thanks for posting!

5 5

This recipie was excellent. I substituted chicken for the turkey and left out the feta. Doing this 1/4 of the recipie is only 5 Weight Watchers points. The recipie was tasty, filling, and just sweet enough to curb any temptation for dessert.

5 5

Thought this was very good and easy to make. Thank you!