I made some alterations to this recipe, but it was awesome! We had a blizzard in New England last night and I was happy inside having this dish! Here's what I did...
*I had already baked my squash. I like doing that because it keeps is flavor nicely.
*I also didn't want to use the slow-cook method.
* I exchanged fresh sage for powdered.
* I used a LOT less butter.
* no cheese. It was rich and delicious, so why add the fat?
Basically, I started with a big pot.
I sautéed the shallots and mushrooms in a little butter until wilty
I then added barley and stirred for about 5 minutes.
I added the wine and stirred/cooked until it was absorbed.
I added everything else except for the squash and parsley.
I put the cover on and turned down the heat a little.
I stirred occassionally.
When the barley was fully cooked and the broth was absorbed, I scooped in the semi-mashed squash.
I put parsley on top.
It was amazing!
Thanks for posting this. It was a perfect guide to just what I wanted.
Was this review helpful?
0 users found this review helpful
I made some alterations to this recipe, but it was awesome! We had a blizzard in New England...