Roasted Butternut Squash w/ Spinach, Beans & Barley
7:21 PM
A life uncomplicated. That is the way to live. Tonight's dinner was a perfect example of simplicity and elegance. At least I see it that way ! Colorful, tasty and extremely satisfying. This is a wonderful complete meal including lots of protein from the beans & barley, as well as tons of fiber. The butternut squash with its sweet roasted flavor gives life and warmth to the dish while adding its benefits of iron, potassium and vitamin C. Add spinach, some avocado, a touch of rosemary and thyme, and this has rounded out nicely without breaking the bank either. These simple easy dishes are so many times overlooked.
Roasted Butternut Squash w/ Spinach, Beans & Barley
Ingredients
- 1 butternut squash, cubed
- 1 cup pearl barley
- 1 can (15oz.) cannellini beans
- two handfuls of fresh spinach
- 1/2 teaspoon rosemary, chopped
- 1/2 teaspoon thyme
- avocado, diced
- Himalayan salt & cracked pepper to taste
Preheat oven to 400 degrees F.
Cook your barley according to directions, will take apprx. 45 min.
While your barley is simmering, prepare your butternut squash by cubing into 1 inch pieces. Place on roasting pan lined with parchment paper, silpat or lightly greased. Lightly brush the squash with olive oil and sprinkle with the rosemary, thyme and salt. Cook in oven for 25-30 min, turning once. When be ready when fork pierces easily.
In a medium size pot, add your beans and spinach, and cook over medium heat until beans are warmed and spinach has wilted.
Once everything is ready, serve with diced avocado and season to taste with salt & pepper.
Serves 2 -3.
Enjoy the simples !
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