SPICED BUTTERNUT BARLEY

4-5 servings, 45 minutes

INGREDIENTS

• 1 cup hulled barley, soaked in water overnight with a splash of apple cider vinegar

• 1 small butternut squash, cut in half, seeds/ innards removed

• 2 tbsp ghee

• 1/2 tsp ajwain seeds

• 1 tbsp fennel seeds

• 2 tbsp fresh rosemary

• 1/4 cup almonds, chopped

• 2 dates, chopped

• 1 tsp salt

• 2 cups veggie broth

• Fresh cilantro, chopped for topping

• Tahini lime sauce (see recipe)

DIRECTIONS

1. Preheat the oven to 375 degrees Fahrenheit.

2. Place the butternut squash (chopped in half), face down in oven until tender (about 30 minutes).

3. Rinse the barley until water runs clear. Set aside.

4. In a medium saucepan, heat the ghee. Add the seeds & rosemary and heat over medium heat until aromatic (1-2 minutes).

5. Add the chopped almonds & dates. Sauté for 1-2 minutes.

6. Scoop the inside of the cooked butternut squash into the pan and mix with spices/ nuts.

7. Add the rinsed barley. Add the broth, bring to a boil, then reduce to simmer.

8. Allow to simmer, covered until barley cooked (about 20-30 minutes).

9. Once cooked, add salt, top with fresh cilantro and tahini lime sauce. Enjoy!

This recipe is adapted from Hale Pule Ayurveda & Yoga

#fall #winter #vata #pitta #kapha #dinner #lunch

Notes

• This is one mouthwatering, nutrient-rich meal.

• The butternut squash and tahini sauce balances the lighter and dryer qualities of the barley.

• If you are kapha, go easy on the tahini sauce, but overall, this is a well balanced meal for fall and early winter.