INGREDIENTS
![]() | 2 tablespoons olive oil |
![]() | 2 tablespoons unsalted butter |
![]() | 2 shallots, chopped |
![]() | 1 clove garlic, finely chopped |
![]() | 1 butternut squash, peeled, seeded, and chopped into small pieces |
![]() | 1 teaspoon kosher salt |
![]() | 1/2 teaspoon cracked black pepper |
![]() | 1 cup barley |
![]() | 1 can (14 1/2-ounce) vegetable or chicken broth |
![]() | 1/3 cup whole sage leaves, chopped |
![]() | 1/2 pound Brie cheese, cut into small pieces (optional) |
In a large Dutch oven, heat olive oil and butter over medium-high heat. When foamy, add shallots and stir frequently for 4-6 minutes until golden brown. Add garlic and squash; season with salt and pepper. Stir in barley until well coated with oil. Add broth and 1/2 cup water. Add chopped sage and bring to a boil. Reduce to a simmer and cover for 35 minutes until barley and squash are tender. Remove from heat and adjust seasoning with salt and pepper. Serve immediately with Brie.
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