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
|Cook Time||40 minutes|
- 1 bunch kale
- 1 cup pickled beets
- 1 butternut squash
- 1 cup dry barley
- 2 ounces goat cheese
- 1/2 cup pecans
- 2 tablespoons canola oil divided
- 1 teaspoon paprika
- 2 cloves garlic
- 1/8 teaspoon salt
- 2 cups low sodium chicken stock
- 1 bay leaf
- Preheat oven to 400 degrees F.
- Slice the ends off your squash. Use a vegetable or potato peeler to peel off skin.
- 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.
- 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.
- Bring a pot of stock to a boil and add barley and bay leaf. Cook for 10-15 minutes or until tender.
- 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.
- 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.
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.
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