Barley Turkey And Butternut Squash Casserole Food

BARLEY, TURKEY AND BUTTERNUT SQUASH CASSEROLE

Steps:

• 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.

BUTTERNUT TURKEY BAKE

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes. , Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside. , In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.

KRISTIN'S TURKEY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
• Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
• Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.

BUTTERNUT SQUASH AND BARLEY CASSEROLE WITH TURKEY

Steps:

• Coat a 4-quart baking dish with canola oil spray.
• 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.
• Preheat oven to 350°F.
• Transfer the mixture to the prepared baking dish and top with cheese. Bake, uncovered, for about 30 minutes, until the cheese is golden.
• Make 4 servings.

SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'

Steps:

• Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.
• Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the 'risotto' is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
• Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
• Cover and bake at 350 degrees for half an hour.

SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
• Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

BARLEY-STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
• Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
• Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
• Bake in the preheated oven until cheese is golden, about 30 minutes.

BUTTERNUT SQUASH AND BARLEY SOUP

Steps:

• Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.