Cozy Cranberry Butternut Squash Barley Stew

Hey there, foodies! Today, I’m excited to share a unique and comforting Autumn recipe that’s perfect for those cozy evenings when the leaves are falling and the air is crisp. This dish is a fusion of sweet and savory flavors that will warm your soul and delight your taste buds.

Ingredients:

• butternut squash (diced) – 500g
• smoked bacon (chopped) – 200g
• pearl barley – 150g
• dried cranberries – 100g
• rosemary (chopped) – 2 tbsp
• vegetable stock – 1 liter

Preparation:

Start by heating a large pot over medium heat and adding the chopped bacon. Cook until crispy and then remove from the pot and set aside. In the same pot, add the diced butternut squash and cook until softened and caramelized. Next, add the pearl barley and dried cranberries, stirring to combine.

Once the barley is coated and slightly toasted, add the chopped rosemary and cooked bacon back to the pot. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for about 30-40 minutes, or until the barley is cooked through and the butternut squash is tender.

Serving:

Serve this hearty Autumn dish hot, garnished with a sprinkle of fresh rosemary for an extra burst of flavor. This dish pairs perfectly with a glass of red wine and a side of warm crusty bread.

Tips:

For an extra layer of flavor, try adding a splash of balsamic vinegar before serving. It will enhance the richness of the dish and bring out the sweetness of the butternut squash and cranberries.

Final Details:

– Total weight of cooked dish: 1200g
– Number of servings: 4
– Average weight of one serving: 300g
– Approximate calorie count per serving: 380 calories

I hope you give this Autumn recipe a try and enjoy it as much as I do! Feel free to customize it by adding your favorite ingredients or spices to make it your own. Happy cooking!