Barley, Turkey, and Butternut Squash Casserole

Ingredients

• 1 large butternut squash
• 2 teaspoons olive oil
• 1 green pepper, diced
• 1/2 cup onion, minced
• 1 teaspoon dried sage
• black pepper
• 2 cups chicken broth (reduced sodium)
• 3/4 cup quick-cooking barley
• 1/2 cup cooked turkey breast (cubed or diced)
• 1/2 cup crumbled feta cheese

Directions

1. 1

   Preheat oven to 350 degrees and coat a 4 quart casserole dish with nonstick spray.

2. 2

   Cut squash in half and boil for about 5 minutes (squash will be not quite tender).

3. 3

   Let cool and scoop out the flesh - set aside.

4. 4

   Heat oil in large saucepan over medium heat. Saute onion and green pepper for about 3 minutes. Add sage and pepper, stir, then add broth.

5. 5

   Bring to boil, then add barley, return to boil, then reudce heat to low, cover, and cook for 10 minutes.

6. 6

   When barley is tender and the liquid is absorbed, add in the turkey and transfer to the casserole dish.

7. 7

   Top with feta cheese and bake uncovered for 30 minutes.