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    You are in: Home / Recipes / Butternut Squash and Barley Casserole With Turkey Recipe
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    Butternut Squash and Barley Casserole With Turkey

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Chef #198607's Note:

    (from The New American Plate Cookbook)

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    Units: US | Metric


    1. 1
      Coat a 4-quart baking dish with canola oil spray.
    2. 2
      In a large saucepan, hear the olive oil over medium-high heat. Add the bell pepper and onion. Sauté for 2 minutes. Add the barley, sage, and black pepper and stir to combined well. Add the broth and bring to boil. Reduced the heat to low and simmer, covered, for 45 minutes. Add the turkey and squash and continue to simmer for 15 minutes more or until all the broth is absorbed and the squash is tender. If the mixture seems too dry, add an additional 1/4 cup of broth or water.
    3. 3
      Preheat oven to 350°F.
    4. 4
      Transfer the mixture to the prepared baking dish and top with cheese. Bake, uncovered, for about 30 minutes, until the cheese is golden.
    5. 5
      Make 4 servings.

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    Nutritional Facts for Butternut Squash and Barley Casserole With Turkey

    Serving Size: 1 (657 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 425.0
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 3.3 g
    Cholesterol 16.6 mg
    Sodium 235.5 mg
    Total Carbohydrate 89.4 g
    Dietary Fiber 16.0 g
    Sugars 14.7 g
    Protein 11.2 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    cooked turkey breast

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