"We serve this dish in a crock pot at demos. It�s a great traveler and party favorite," Pat Gage.
| 1 ¼ | Pearled barley (not quick-cooking type) |
| 6 cups | Chicken broth |
| ¾ teaspoon | Cracked black pepper |
| 1 medium | Yellow onion, diced |
| 1 ½ pounds | Winter squash, peeled, seeded, and cut into 1-inch squares |
| ½ cup | Butter |
| 2 teaspoons | Engage Organics Garlicsaltless |
| 1 teaspoon | Engage Organics Original All-Purpose |
| 5 cups | Chopped spinach |
| 1 cup | Walnuts, toasted and chopped |
| 1 ½ cups | Finely shredded Parmesan cheese |
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Preheat oven to 325 degrees.
Cook barley according to package directions using chicken broth in place of water. Add cracked pepper to the broth. Cover the pot.
Meanwhile, in a large skillet cook onion and squash in butter over medium heat, covered, until the squash is fork tender, stirring occasionally. Cook about 10 minutes. Remove from heat.
Stir in cooked barley, Engage Organics seasoning blends, spinach, walnuts, and Parmesan cheese. Transfer to a 3 quart-casserole dish.
(At this point you can put the casserole in the refrigerator and cook when ready to serve. It keeps up to 24 hours.)
Bake uncovered 25-30 minutes or until heated through. (If you have kept the casserole in the refrigerator before cooking, it will take an additional 10 minutes or so to heat through.)
Serves 8 generously.
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