Butternutty

After buying all those winter squash this weekend, I’ve been inspired to finally hack into them.

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And, after a comment from my egg-loving twin Sophia yesterday, I realized that it had been too long since I’d made one of my favorite lunches.

Eggs over grains + veggies. Doesn’t matter what veggies or what grain or what seasoning – just try it!

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Barley with Butternut Squash, Apples, and Swiss Chard

Inspired by Food & Wine’s Butternut Squash, Swiss Chard, and Apple Risotto

  • 1 cup quick cooking barley
  • 1/4 cup green lentils
  • 2 cups water
  • 1 slice bacon, diced
  • 1-2 cloves garlic, minced
  • 1.5- 2 cups butternut squash, peeled, cubed and steamed (I steamed mine in the microwave for 4 minutes, just to soften it up)
  • 1/2 large apple, diced
  • 2 cups swiss chard, chopped
  • 2 scallions, sliced
  • salt + pepper to taste
  1. In sauce pan, bring lentils, barley and 2 cups of water to a boil. Let simmer until barley and lentils are tender.
  2. Heat pan over medium heat.
  3. Add diced bacon to skillet and cook until browned. Remove from pan onto papertowel.
  4. Drop scallions, garlic, and butternut squash to pan, stirring every few minutes until squash is cooked through.
  5. Put squash mixture in large bowl.
  6. Add diced apple to pan and cook 2-3 minutes. Remove from pan and add to squash mixture.
  7. Drop swiss chard in pan and cook 1-2 minutes or until it starts to wilt.
  8. Mix squash, apple, and chard with the cooked lentils and barley, adding salt and pepper to taste.
  9. Stir in chopped bacon pieces.
  10. Serve.

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I decided to not do an actual risotto for a few reasons:

1. Regular brown rice would take too long to cook during my lunch break yesterday.

2. I had no white wine or parmesan for the recipe.

3. I just love barley ;)

And it turned out great! I think the combination of the apple and vegetables in this would make a delicious fall risotto, and I hope to try the recipe as written, but I loved how it turned out with the barley, too.

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I had this bowl for lunch yesterday – the barley and vegetable mixture topped with 2 over easy eggs.

Today, I’m having almost the same lunch: barley mixture but with some hard boiled eggs since I’m in the office, plus some broccoli.

I’m telling you: runny eggs on whole grains is one of the best combinations I’ve ever had. The egg gives everything such a rich and creamy texture and flavor, meaning you don’t actually have to add butter or cream to the dish – unless you just need it ;).

 

Any “strange” food combinations you love to eat?

And what’s your favorite way to eat butternut squash? I’m OD’ing on it already, and I love it.

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This post is part of a series featuring recipes from the FOOD & WINE archive.  As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE.  I received a subscription to FOOD & WINE for my participation.

13 comments

  1. I am definitely trying this – a great way to get in veggies!

  2. I love roasted butternut squash with cinnamon & coconut butter. Mmmmm :)

  3. I love sweet potatoes and peanut butter, or with coconut butter. It’s delicious!

  4. Delicious! I adore runny eggs on anything! Pizza, pasta, grains…yum yum yum. And I love roasting butternut squash, mashing it up and adding in some blue cheese…soooo good!

  5. I absolutely love diced kabocha squash with cooked on the stove top, with some light cheese and bacon. It’s heaven.

  6. My favorite way to eat butternut squash is simple roasted..either with salt or cinnamon. And then with a little maple syrup poured over it!

  7. Oooh, congrats on the F&W deal! I can’t think of any strange combinations but I like paprika and nutmeg on pretty much everything.

  8. Strange food combo: pickles and cheese!
    I love butternut squash roasted or pureed in soup. Your lunch looks delicious!

  9. My favorite way to eat butternut squash is in fry form!! Omg, I could eat an entire bnut squash in one sitting… if only my belly would let me! ;)

  10. I have such an obsession with Butternut Squash. I LOVE this time of year.

    I totally agree with you that runny eggs on grains is just delicious. Bread, Oats, Quinoa, Barley….it’s all so great!

  11. That sounds incredible!!!! Loving all the fall meals in the blog world lately.
    And a drippy yolk is the only way to go :)

  12. What a wonderful way to put your squash to use–I love squash a million different ways!!

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