Barley and Roasted Squash Pilaf
Ingredients
- 4 cups peeled, diced (1-inch) butternut squash (1 1/3 pounds)
- 17 small peeled shallots, 1 minced
- 12 small sage leaves
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 cups pearl barley (14 ounces)
- 8 cups Turkey Stock or chicken stock
- 1 1/2 cups vacuum-packed whole, roasted peeled chestnuts (about 9 ounces), coarsely chopped
- 2 tablespoons chopped parsley
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