Barley with Leafy Greens and Fall Squash


  • 2 Tablespoons olive oil
  • pinch of cinnamon
  • ½ yellow onion, finely diced
  • 1 clove of garlic, minced
  • 1 pound of leafy greens, such as kale or chard, torn into medium pieces
  • 1 pound barley, cooked according to package directions
  • 2 pounds fall squash, such as butternut, diced and cooked*
  • ¼ cup fresh thyme leaves, de-stemmed
  • salt, to taste


  1. Saute the onion, garlic and cinnamon in the oil until soft. Add the greens and cook until wilted.
  2. Add the rest of the ingredients, cook until heated through.

*Chef’s note: To cook the butternut squash, peel it and remove the seeds. Cut the squash into ½ inch cubes and bake in a 425-degree oven for about 30 minutes, checking periodically to toss the cubes.  The squash is cooked when it can be easily pierced with a fork.

Yield: 8 side portions