Ingredients

• Ingredients Scale 1x2x3x 1 cup dried pearl barley 2 3/4 cups water or vegetable broth 2 tablespoons olive oil, divided 1 small butternut squash (about 2 1/2 cups), diced 1/2 small onion, sliced 1 can (15 oz.) great northern or cannellini beans, drained and rinsed 2 – 3 handfuls baby spinach generous dash of garlic powder 1/2 teaspoon dried thyme (or 1 tsp fresh) mineral salt & fresh cracked pepper, to taste avocado, to serve

Preparation

• Instructions Preheat oven to 400 degrees F. Cook grain: In a medium size pot add barley, a pinch of salt and water, bring to a boil, cover, reduce heat to low and simmer for 45 minutes. Remove cover and let set 5 – 10 minutes, fluff with a fork. Drain any remaining liquids. If using quick cooking barley, follow package instructions making 4 servings (1 cup barley + 1 1/3 cup veg broth). Roast squash: While your barley is simmering, prepare your butternut squash by cubing into 3/4 – 1 inch pieces. Place on roasting pan lined with parchment paper, a silpat or lightly greased. Toss the squash with 1 tablespoon olive oil and sprinkle with the thyme and salt. Place on middle rake for 25 – 30 min, stirring once. Squash is ready when fork pierces easily. Beans: In a medium size pan, heat the remaining olive oil over medium heat, add onions and cook about 5 minutes. Add spinach and cook until wilted (using a cover will help wilt the spinach faster), add beans and a dash or two of garlic powder, cook until heated through. Serve: In individual bowls, add a portion of barley, beans and butternut squash. Add a side of sliced avocado. Serve with avocado and season to taste with salt & pepper. Serves 3