Time for Fall produce! Have you ever cooked a butternut squash? If this squash intimidates you, give yourself some time in the kitchen to try this recipe and learn how to handle this little guy. I promise that prepping this squash is not as complicated as it appears.

Like all of our Diabetes Recipes, this one is balanced with a blood-sugar-regulating does of protein and fiber. Let us know if you make it by sharing your photos on social media with #cookwithmetv

Butternut Squash Grain Bowls
Save the rest of your cooked squash for Thursday's apple butternut squash soup!
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Cook Time 40 minutes
Servings
servings
Ingredients
Veggies
  • 1 bunch kale
  • 1 cup pickled beets
Wholesome Carbs
  • 1 butternut squash
  • 1 cup dry barley
Protein
  • 2 ounces goat cheese
  • 1/2 cup pecans
Healthy Fat
  • 2 tablespoons canola oil divided
Seasonings
  • 1 teaspoon paprika
  • 2 cloves garlic
  • 1/8 teaspoon salt
  • 2 cups low sodium chicken stock
  • 1 bay leaf
Cook Time 40 minutes
Servings
servings
Ingredients
Veggies
  • 1 bunch kale
  • 1 cup pickled beets
Wholesome Carbs
  • 1 butternut squash
  • 1 cup dry barley
Protein
  • 2 ounces goat cheese
  • 1/2 cup pecans
Healthy Fat
  • 2 tablespoons canola oil divided
Seasonings
  • 1 teaspoon paprika
  • 2 cloves garlic
  • 1/8 teaspoon salt
  • 2 cups low sodium chicken stock
  • 1 bay leaf
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Slice the ends off your squash. Use a vegetable or potato peeler to peel off skin.
  3. With your squash sitting nice and sturdy on one side, cut squash in half where the neck meets the body. Slice the solid neck into disks, and then cube.
  4. Slice the seedy body in half and use a spoon to scrape out the seeds. Save the seeds! Then cube your remaining squash peices. Place squash on a lined baking sheet and toss with 1 tablsepoon canola oil, pinch of salt and paprika. Roast for 25 minutes or until golden brown.
  5. Bring a pot of stock to a boil and add barley and bay leaf. Cook for 10-15 minutes or until tender.
  6. Wash and chop kale. Peel and dice garlic. Cook kale in a skillet over medium heat with 1 tablespoon canola oil. Season with a pinch of salt. Cook until tender, about 5 minutes.
  7. Per serving: Place kale in bowls and top with 1/3 cup of barley, 1/2 cup butternut squash, 1/2 cup sliced pickled beets, 2 ounces of goat cheese, and 1/4 cup pecans.
Recipe Notes

Visual instructions for cutting a butternut squash.

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh