Cheesy Butternut Squash Barley Bake

Preheat oven to 400 F.

Toasting the barley before cooking it gives a great added dimension of flavor. Simply place the grains in a cast iron pan on the stove top and turn the heat up to medium high. Stir frequently for about 5 minutes (don’t walk away) until the grains start to get a light brown color. Remove the grains from the pan and place in a medium pot. Add the water, bring to a boil, cover and reduce the heat to low. Cook for about 40 minutes or until all the water is absorbed and the barley is tender.

While the barley is cooking, place the butternut squash on a rimmed baking pan lined with parchment paper and roast in a 400 F oven for 30-40 minutes or until the squash is tender. Remove pan from oven and set it aside. Leave the oven on.

Add the olive oil, onion and garlic to a large saute pan and cook on low heat until onions are translucent. Whisk in the flour and stir for a minute then drizzle in the milk while whisking. Stir in half the cheese and add the cooked squash and barley. Stir in the herbs and season to taste.

You can bake the mixture right in the saute pan, if it’s oven proof, or you can move it to a gratin dish. I used two 12 ounce individual baking dishes. Top the mixture with the remaining cheese and bake for about 20 minutes or until the cheese is melted and golden brown.