Okay, end weather rant. But now that things are cooling off, I am firing up the oven and enjoying fall vegetables. Butternut squash and sweet potatoes happen to be two of my favorite things. This salad pairs them with hearty barley, dried cranberries and rosemary.
Even the colors are Autumnal.
A lot of people don't quite know what to do with a butternut, but its simple when you have a sharp vegetable peeler and knife. Start by peeling down long strips on the neck and go in a circular pattern on the base.
Wasn't that easier than you thought?
Then simply chop off the ends and slice in half. Use a spoon to scrape out the insides.
Barley will add a nutty, toothsome quality.
Roasted and ready.
Toss and enjoy warm or at room temperature. Really yummy for lunch.
Butternut Sweet Potato Barley
2 cups barley, rinsed
1 butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
1 cup dried cranberries
2 tablespoons rosemary, minced
4 tablespoons olive oil, divided
2 tablespoons cider vinegar
1 tablespoon honey
Bring 6 cups of water to a boil and add barley. Cover and reduce heat to low. Simmer for 35-45 minutes, or until all water is absorbed.
Preheat oven to 400 degrees. Toss sweet potatoes and butternut squash in 2 tablespoons olive oil and sprinkle with S&P. Roast for 20-30 minutes or until tender.
While barley is still warm, toss with cranberries, sweet potatoes and butternut squash. In a separate bowl, combine remaining olive oil, vinegar and honey. Toss barley with dressing and rosemary and season with salt to taste.
Enjoy warm or at room temperature. Works well for leftovers.