Barley-Squash Gratin

  

Ingredients

2 pounds butternut squash, peeled, halved, seeded and cubed (about 5 cups)

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 medium onion, cut into wedges

1 cup regular barley (not quick-cooking)

1 (14 ounce) can vegetable broth

½ cup water

3 cloves garlic, minced

¼ tsp black pepper pdr

½ cup shredded Parmesan cheese (2 ounces) 

 

Preparations

In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, water, garlic and pepper.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

If possible, remove ceramic liner from cooker or turn off cooker. Sprinkle squash mixture with Parmesan cheese. Let stand, covered, for 10 minutes before serving.

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