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Savoury Butternut Squash Barley Pilaf


1 tbsp (15 mL) olive oil
1 small butternut squash, peeled, cut into 1 ½ inch (4 cm) pieces
1 small yellow onion, chopped
1 small sweet red pepper, chopped
1 cup (250 mL) pot or pearl barley
1 (284 mL) can low salt chicken broth
½ cup (125 mL) water
½ tsp (2 mL) dried summer savoury
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) salt
Freshly ground black pepper
1 tsp (5 mL) grated lemon rind

In a large pot or Dutch oven, heat oil. Sauté squash, onion and red pepper for 3 minutes. Add barley and sauté for 3 minutes. Add broth, water, savoury and thyme; salt and pepper to taste. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until barley is tender, stirring once half way through. Stir in lemon rind.

Makes 8 servings.

Nutritional Information (per serving):

Calories: 137
Protein: 4 g
Carbohydrate: 27 g
Fibre: 5 g
Sugars: 2 g
Fat: 2 g
Saturated Fat: 0.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 100 mg
Potassium: 289 mg


  1. lynda

    this looks like a delicious recipe. Can you revise the recipe with how much butternut squash should be in the recipe.
    Thank you

  2. Anita

    I made this last night with Acorn Squash (because I like it better than butternut squash) and it was absolutely delicious!!!

    • GoBarley

      Hi Anita,
      That is wonderful to hear! We are so glad you are trying (and loving) our recipes. Happy cooking!


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