4 barley roasted butternut squash Recipes

king arthur unbleached all-purpose flour, salt, pepper, beef stew meat (3/4-inch cubes ), olive oil, divided, portobello mushroom, stem removed, chopped, onion, chopped, fennel bulb, chopped, garlic clove, minced, beef stock, water, cubed peeled butternut squash, baking potato, peeled and cubed, carrots , cut into 1/2-inch slices, quick-cooking barley, minced fresh thyme, ground nutmeg, minced fresh parsley

olive oil (cooking spray ), butternut squash, olive oil, divided, sea salt, divided, fresh ground black pepper , to taste, onion, finely chopped, garlic, chopped, hulled barley, rinsed, kale, stemmed and chopped, pc ) sun-dried tomato halves, packed in olive oil, patted dry and chopped, pine nuts, low-fat ricotta cheese, chopped fresh herbs (such as mint, basil, rosemary, thyme or sage)

chicken or vegetable broth, homemade or low-sodium canned, fresh thyme, carrot, sliced, celery root (about 1/2 lb), peeled and cut into 3/4-inch chunks, butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks, extra-virgin olive oil, kosher salt, plus additional for seasoning, pearl barley, onion, chopped, garlic , smashed, dry white wine, torn mustard greens (1 small bunch), freshly ground black pepper, freshly grated parmesan , optional