Pearl Barley with Roasted Squash Pomegranate and Pistachios
Ingredients
- 3 Tbs. olive oil, divided
- 1 cup pearl barley
- 1 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch x 1-inch chunks (4 cups)
- 1 small sweet onion, peeled and finely diced (1 cup)
- 1/2 tsp. red pepper flakes
- 2 Tbs. finely chopped parsley
- 1/2 cup pomegranate seeds
- 1/3 cup roasted pistachios
Instructions
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