Tuesday, June 26, 2007

Recipe: Butternut Squash, Barley and Sage Stew

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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