I was in the mood to try a new recipe for dinner last night. I found and saved this recipe a while back and wanted to give it a shot. The mouthwatering combination of butternut squash and goat cheese did not disappoint. This is a recipe I will definitely be making again. Once you prep/chop the veggies it is so easy and takes less than 45 minutes.
2 tablespoons olive oil
1 large onion
1/2 butternut squash, peeled and cubed (about 1 1/2 to 2 cups)
about 3 cups beef stock
1 1/2 cup portobello mushrooms, chopped
200 grams uncooked pearled barley
4 handfuls fresh spinach
120 grams goat cheese
Heat the oil in a pot, then add the onion and saute for 4-5 minutes until slightly softened. Add the squash and continue cooking for 4-5 minutes or until it starts to change in color.
Add about 2 cups of the stock, then cover and simmer for about 10 minutes until the squash begins to soften. Stir in the barley and mushrooms and continue to simmer gently for about 15 minutes. When the liquid has been absorbed, add the remaining stock. Stir occasionally until the barley is tender and the liquid is almost absorbed.
Remove from the heat and stir in the spinach, cover and allow it to cook in the residual heat. Stir in the goat cheese until it is fully mixed in.