Turkey, butternut squash and barley casserole

Hearty and incredibly satisfying – this casserole is the ultimate healthy supper
Try our turkey, butternut squash and barley casserole recipe
2 ratings
Recipe by: Daria Crepostnaia | Nutritionist

When it comes to making casseroles, it is easy to opt for the same ingredients every time. Creating this recipe made me try something new – turkey instead of chicken, squash instead of potatoes, plus barley for some healthy wholegrain. It worked so well, I wanted to share it with you.

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Ingredients
  • 2 teaspoons olive oil
  • 1 green pepper, diced
  • 1 large onion, diced 
  • 240g pearl barley, rinsed and drained 
  • 1 teaspoon dried sage
  • Freshly ground black pepper
  • 550ml reduced-salt chicken stock (made with 1 stock cube)
  • 1 butternut squash peeled, deseeded, and cut into bite-size cubes
  • 450g cooked or leftover turkey breast, cubed
Time
60 minutes
SERVES:
4
CALORIES:
476
FAT:
4.7g
SALT:
0.3g
SUGAR:
7.6g
5 A DAY:
2
Method
  1. Warm the oil in a non-stick pan and cook the pepper and onion for 2 minutes. Add the barley, sage and black pepper; and stir well.
  2. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 40 minutes.
  3. Add the butternut squash and continue to simmer for 10 minutes. Then add the turkey and simmer for a further 5 minutes, or until the squash is tender. Add water if required.
  4. Serve with a side of steamed green vegetables.
This recipe is great for using up leftover turkey or chicken