Roasted Butternut Squash with Barley and Arugula

This may not be the most photogenic meal, but it is one of my family’s favorites and is a hearty, vegetarian, one-pot dish that I serve at dinner parties and carry to potlucks. Everyone who has tried it loves it. And it makes great us of four veggies from recent weeks: butternut squash, red onion, garlic, and arugula.

Roasted Butternut Squash with Barley and Arugula


  • 1 butternut squash
  • 1 red onion
  • 1 cloves garlic, minced
  • 4 cups vegetable stock
  • 1/3 cup white wine
  • 1 cup pearl barley
  • 1 tablespoon butter
  • olive oil
  • arugula
  • 1/2 cup cubed feta
  • salt
  • freshly ground black pepper


Preheat the oven to 400-degrees Fahrenheit. Peel and cut the squash into 1-inch cubes. Peal and slice the red onion into wedges. Place the squash and onion on a roasting pan and toss with olive oil and salt. Roast for 20-25 minutes, flipping once, until golden and cooked through.

Meanwhile, heat the butter and 1 tablespoon of olive oil in a large saucepan, and stir in the garlic and barley. Coat the barley good with the oil and fat, and cook for a minute or two. Then add the wine, bringing to a boil. Simmer until the wine evaporates. Add the stock, reduce heat to a simmer, and stir occasionally until the liquid evaporates, about 30-40 minutes. The barley should be tender and the mixture should remain “soupy.”

Remove from heat, add the feta, squash, and red onion. Season to taste. Serve on a bed of arugula.