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Butternut Squash Baked Barley Risotto

Butternut Squash Baked Barley Risotto

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 40-48 minutes
  • Total Time: 45-53 minutes
  • Yield: Serves 4


Looking for a simple and healthy vegetarian one-pot meal? Try this butternut squash baked barley risotto with kale. With minimal stovetop time, this risotto cooks in the oven and doesn’t require the usual stirring.


  • 1 tablespoon olive oil
  • 1 medium butternut squash, peeled and cut into 1/2-inch dice
  • 1/2 small white onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup barley
  • 1/2 cup dry white wine
  • 3 cups vegetable stock
  • 1 cup chopped Lacinato kale
  • 1/4 cup finely grated Parmesan plus shaved Parmesan for serving
  • 1 tablespoon chopped parsley


  1. Preheat the oven to 400 degrees F.
  2. In a large ovenproof saucepan, heat the olive oil over medium high heat. Sauté the squash for 6-8 minutes until it starts to brown at the edges and is tender.
  3. Add the onions and sauté until soft and translucent about, 2-3 minutes. Stir in the garlic, salt, pepper and red pepper flakes sautéing until fragrant, about 1 minute.
  4. Add the barley and cook for 1 minute until opaque. Pour in the wine, letting it bubble and be absorbed by the barley. 
  5. Add the stock and bring to a boil. Cover the saucepan with a lid and transfer to the oven. Bake for 30-35 minutes until the barley is tender.
  6. Stir in the kale and Parmesan, letting the kale wilt and the cheese melt.
  7. Sprinkle with parsley and shaved Parmesan before serving.