Roasted Butternut Squash, Beans and Barley Bowl

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Salt

  Table

  1 dash or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  2 ¾ cup or 660g

• Squash

  Winter, butternut, raw

  2 ½ cup, cubes or 350g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Sea Salt

  Fine Crystals - Trader Joe's

  ¼ tsp or 1g

• Onions

  Raw

  ½ slice, medium or 7g

• Spinach

  Raw

  ½ package (10 oz) or 142g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 400°F.
2. In a medium pot, add barley, a pinch of salt, and broth; bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes. Remove cover, let set for 5-10 minutes, then fluff with a fork.
3. While barley simmers, cube butternut squash into 1 inch pieces. Place on a roasting pan lined with parchment paper or lightly greased. Toss with 1 tablespoon olive oil, thyme, and salt. Bake on middle rack for 25-30 minutes, stirring once, until fork pierces easily.
4. Heat remaining olive oil over medium heat in a medium pan. Add onions and cook for about 5 minutes. Add spinach and cook until wilted. Add beans and a dash or two of garlic powder, cook until heated through.
5. Serve with avocado, seasoned to taste with salt and pepper.

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