Barley, Turkey and Butternut Squash Casserole

Recipe by Dancer
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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