Thursday, September 25, 2014

"My Pantry Project" Butternut Squash with Barley, White Wine and Currants

Today I am thrilled to share my second post as part of JL's My Pantry Project as featured on her blog JL Goes Vegan. Not only did this come out better than I could have ever dreamed, I did it without shopping for a single ingredient outside of my own kitchen! In fact, it may be one of my favorite recipe creations, yet. The squash came out so tender and the wine really adds to the flavor of the dish.

And, I am having so much fun with this project! If you are not yet aware of the My Pantry Project, the goal is to cook through your own pantry creating from-scratch meals using things you already have.  It is a great way to spark some creativity in the kitchen, lower your grocery bills and organize your kitchen.

You know the feeling you get when you clean out your closets or garage by donating or tossing things you no longer use or need? It's sort of like that. With the bonus of a great meal when you are finished!

I posted my first recipe yesterday.  I plan to create many more recipes in the days and weeks to come so check back every so often or follow my "My Pantry Project" board on Pinterest.

I am really looking forward to an organized pantry that I can then work on filling up with some new items!

This particular recipe finds me 1 cup of pearl barley and a 1/2 cup of currants lighter.  And that was the end of the currants so one less box in the pantry. Woo-hoo!

I would love to have you join me.  Are you game to use up the items in your pantry before buying more?

Butternut Squash with Barley, White Wine and Currants

2 tbsp olive oil
1/2 yellow onion, chopped
1 large clove garlic, minced
2 tbsp fresh thyme, chopped
1 cup cooked and rinsed pearl barley*
3/4 cup white wine
20 oz butternut squash chunks (I used the prepackaged fresh from Wegman's)
3 cups vegetable stock
1/2 cup currants
Salt and pepper to taste

In a large stock pot over medium heat add the 2 tbsp olive oil.  Add the onion and season with salt and pepper.  Saute a few minutes until the onions soften a bit and then add the garlic and thyme. Saute another minute or so.  Add the barley and white wine.  Cook for a minute or two and then add the butternut squash chunks, vegetable stock and currents.  Give it a quick stir, re-season with salt and pepper, cover and turn the heat to low.  Allow to simmer for 30 minutes or until the squash is tender.

*I chose to used precooked and rinsed barley in this recipe as I did not want a thick soup or stew. Cooking and rinsing the barley will keep it from thickening the dish.

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