Butternut Squash and Barley Pilaf
Serves 10

INGREDIENTS
3 cups water
1 cup hulled barley
2 T olive oil (split)
1 clove garlic, minced
2 T fresh thyme
2 cups butternut squash, cubed
2 green onions, chopped
¼ cup dried cranberries
½ tsp salt
½ tsp pepper

DIRECTIONS

1. In a pot, add water and barley.  Bring to boil.  Turn heat down to a simmer.
2. Cover and simmer until barley is slightly tender (about 40 minutes.)
3. In a sauce pan, cook 1 T oil, garlic, and thyme for 2 minutes.  Add squash cubes.
4. Cook squash until tender (about 10 minutes)
5. Mix 1 T oil, barley, squash, green onions, cranberries, salt and pepper together

Serve Warm and Enjoy!

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Nutrition Facts Serv. size 1/2 cup (56g) Servings 10 Calories 113   Fat Cal. 29   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 3g 4% Total Carb. 20g 8%   Sat. Fat 0g 2%   Fiber 4g 15%   Trans Fats 0g     Sugars 3g   Cholest. 0mg 0% Protein 3g   Sodium 35mg 0%       Vitamin A 60% Vit. C 10% Calcium 2% Iron 6%