Mushroom, Leek, Butternut Squash & Barley Bake

serves 4-6

  • 1 tablespoons olive oil
  • 4-6 ounces mushrooms, chopped
  • 1 leek, white and light green parts only, chopped
  • 1 garlic clove, minced
  • 2 cups cooked pearl barley (about 1/2 cup dried cooked in 1 1/2 cups water)
  • 2 cups cubed butternut squash
  • 1/2 cup Parmesan, divided
  • 4 eggs
  • Salt and pepper
  1. Preheat oven to 375˚F and grease a 1 3/4 qt. baking dish. We used a 9-inch cake pan. 
  2. Prepare the barley: Cover 1/2 cup of pearl barley with 1 1/2  cups of water and simmer for 30-40 minutes, then fluff with a fork.
  3. Spray a baking dish and toss the butternut squash with salt and pepper. Roast for about 25 minutes, or until tender.
  4. In a large frying pan heat the oil over medium heat. Add in the mushrooms and a pinch of salt, cooking for about 3 minutes or until just beginning to soften. Stir in the leeks, cook another 2 minutes, then add in the garlic. Continue cooking until everything is softened and the mushrooms are a nice brown color, about another 3 minutes. Mix in roasted squash. Let cool slightly.
  5. Place the barley in a large bowl. Stir in the mushroom mixture and half the Parmesan.
  6. In a small bowl, whisk the eggs and salt. Fold the eggs into the barley mixture, then pour into your prepared baking dish. Sprinkle with the last half of the Parmesan. 
  7. Bake for 25-30 minutes or until set. Remove from the oven, cool for 10 minutes, and serve.