Peanut Butter Fingers

You know those meals that just scream warm and cozy? The kind of dinner recipes that make you want to snuggle up on the couch under a blanket with a bowl of something warm and nourishing in your lap? If the sheer thought of a creamy, cozy meal is calling to you today, this butternut squash grain bowl — this easy, one pot dinner recipe — needs to find its way onto your dinner menu this week.

Butternut Squash Grain Bowl (One Pot)

This butternut squash grain bowl recipe has been a favorite in our home for years. It is a warm, creamy one-pot meal made with barley, tender butternut squash, spinach and Parmesan cheese. As the butternut squash slowly cookes with the barley, it softens and breaks down to give this dish a velvety, almost risotto-like texture. It’s cozy and satisfying (and tastes fantastic as leftovers) and makes a wonderful dinner meal that comes together in about 50 minutes. It also has the added benefit of all cooking in one pot so dishes are minimal once you’re done cooking. (And everyone shouted, “Hooray!”)

For my vegetarian friends out there, this is a 100 percent deliciously vegetarian recipe. And there’s absolutely no need for any meat in this dish as it’s wonderfully creamy, filling and nutritious and boastes 20 grams of protein in a serving. And what if I told you that this recipe is also high in fiber (thanks, barley!), vitamin C and potassium and includes ingredients that help strengthen immunity (oh hey, upcoming flu season), reduce inflammation and strengthen your bones? I make this meal for the flavor alone but I’ll take all of those little extras any day!

Grab a spoon and dig in!

Butternut Squash Grain Bowl Ingredients

Here’s everything you need to make this butternut squash bowl dinner recipe:

• 1/2 tablespoon olive oil
• 1/2 large onion, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 cup barley
• 3 cups vegetable broth (if you are not vegetarian and would prefer to use bone broth here, the flavor — and protein boost! — is wonderful)
• 2 heaping cups butternut squash, peeled, seeded and cut into small cubes (frozen butternut squash also works really well here for a little shortcut!)
• salt and pepper to taste
• 1/3 cup Parmesan cheese
• 3 cups fresh spinach

How to Make a Butternut Squash Grain Bowl

Step 1: Heat oil, cook onions and barley

Heat olive oil in a medium size pot over medium heat. Add onion and dried thyme and cook until onions are slightly soft and transluscent, about five minutes. (They should smell amazing!) Add barley and allow to cook, stirring constantly, for approximately two minutes.

Step 2: Add broth, butternut squash, salt and pepper

Add broth, butternut squash, salt and pepper (to taste). Make sure to stir constantly and allow everything to simmer until the broth is nearly completely absorbed and the butternut squash begins to break down.

Step 3: Mash butternut squash with a spoon

Mash butternut squash with a spoon to help crush any large chunks of butternut squash. This helps the butternut squash become velvety and creamy! Continue to stir continuously. (This whole process should take 30-35 minutes.) It’s okay if some chunks of butternut squash remain but you want it to be mostly mashed and to transform into a thick, rich broth.

Step 4: Stir in Parmesan cheese and spinach

Stir in the Parmesan cheese. Add spinach and stir until leaves are somewhat wilted. Season to taste with additional salt and pepper.

Divide into bowls and enjoy!

Butternut Squash Grain Bowls

Butternut Squash Grain Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Julie
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 6 1x
• Category: vegetarian, one pot meals

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Description

A warm and comforting one-pot recipe for a vegetarian-friendly Butternut Squash Grain Bowl that’s easy to make and deliciously nutritious to eat!

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Ingredients

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• 1/2 tablespoon olive oil
• 1/2 large onion, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 cup barley (NOT quick-cook barley)
• 3 cups vegetable broth (bone broth may also be used)
• 2 heaping cups butternut squash, peeled, seeded and cut into small cubes (I love using pre-cubed frozen butternut squash to simplify this dish!)
• salt and pepper to taste
• 1/3 cup Parmesan cheese
• 3 cups fresh spinach

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Instructions

1. Heat olive oil in a medium size pot over medium heat. Add onion and dried thyme and cook until onions are slightly soft and transluscent, about five minutes. (They should smell amazing!) Add barley and allow to cook, stirring constantly, for approximately two minutes.
2. Turn the heat to medium-high. Add broth, butternut squash, salt and pepper. Stir constantly and allow to simmer until broth is nearly completely absorbed and butternut squash begins to break down.
3. Mash butternut squash with a spoon to help crush any large chunks of butternut squash. This helps the butternut squash become velvety and creamy. Continue to stir continuously. (This whole process should take 30-35 minutes.) It’s okay if some chunks of butternut squash remain but you want it to be mostly mashed and to transform into a thick, rich broth.
4. Stir in Parmesan cheese. Add spinach and stir until leaves are somewhat wilted. Season to taste with additional salt and pepper.
5. Divide into bowls and enjoy!

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Nutrition

• Serving Size: 1 serving
• Calories: 365
• Sugar: 3g
• Sodium: 699mg
• Fat: 8g
• Carbohydrates: 58g
• Fiber: 10g
• Protein: 20g

Tips for Creamy Barley and Tender Squash

A few simple details transform this butternut squash grain bowl into a dinner recipe that has a creamy, almost risotto-like texture.

• Cut the squash into small, evenly sized pieces. Smaller pieces soften faster, allowing you to stir and more easily mash them into the barley as everything cooks. I swear by using pre-cubed frozen butternut squash to make life easier.
• Add the barley uncooked. It cooks directly in the vegetable broth with the squash. Quick-cooking barley may need different timing and liquid amounts, so it isn’t a straightforward swap. Stick with regular barley for this recipe!
• Keep an eye on the simmer. You want the mixture bubbling gently rather than boiling rapidly. Stir regularly, scraping along the bottom to help prevent sticking while preserving the thick, creaminess of the dish.
• Check the barley before taking the pot off the heat. It should be tender with a little chew and should not have a hard center. If the liquid has mostly absorbed and the barley is still firm, add a splash of broth or water and continue cooking, stirring and checking as you go.
• Mash some of the squash as it softens. Use the back of a wooden spoon to break down the larger pieces. This helps create a creamy texture, though I do love leaving a few remaining chunks for both texture and visual appeal, too!
• Add the spinach and Parmesan at the end. Stir until the cheese is incorporated and the spinach wilts, then taste before adding more salt and pepper.

Serving Suggestions

This butternut squash grain bowl makes approximately three main-dish servings or six side-dish servings, depending on your appetite and what you may wish to serve alongside this recipe.

For a cozy lunch or dinner, spoon it into bowls and finish with a little extra Parmesan and freshly ground black pepper. A simple green salad or a piece of crusty bread would make a delicious and simple pairing.

You can also serve smaller portions alongside chicken, fish, steak or your favorite plant-based protein. The creamy squash and chewy barley make this a hearty addition to the plate!

Storage and Reheating

Divide leftovers into shallow, airtight containers and refrigerate promptly, within two hours of cooking. Keep the refrigerator at 40°F or below and enjoy refrigerated leftovers within three to four days.

The barley may absorb more liquid as it sits, so you may wish to add a splash of vegetable broth or water when reheating to help loosen the mixture.

To reheat on the stovetop, warm over medium-low heat, stirring and adding a little more liquid as needed. For the microwave, use a microwave-safe bowl, cover loosely and heat in short intervals, stirring between each. Reheat leftovers to an internal temperature of 165°F.