Barley Pilaf with Butternut Squash Apples Pears and Calvados Goat Cheese Cream Sauce
Ingredients
- 1 tablespoon olive oil
- 1 cup barley grains
- 3 cups vegetable broth, preferably homemade
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 2 strips of bacon, cut into lardons
- 4 cups butternut squash chunks
- 2 apples, peeled, cored, diced
- 2 pears, peeled, cored, diced
- 2-3 tablespoons dried cranberries
- 2 tablespoons Calvados (apple brandy)
- 1 cup heavy whipping cream
- 3 ounces chevre (you can use plain or with herbs)
- 1/2 teaspoon salt (or to taste)
- 2-3 tablespoons Italian parsley, roughly chopped
Instructions
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