PilafamericanMedium

Holiday Butternut Squash Thyme Barley

Name: Holiday Butternut Squash Thyme Barley
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 lb (450 g) butternut squash, peeled and cut into ¾-inch (2 cm) cubes, peeled, seeded, and cut into ¾-inch (2 cm) cubes; 2 tbsp (30 ml) extra-virgin olive oil, divided; ½ tsp (3 g) kosher salt; ¼ tsp (1.3 ml) black pepper, freshly ground; 1½ cups (300 g) pearl barley, rinsed, rinsed under cold water and drained; 2 whole (80 g) medium shallots, finely diced, finely diced; 2 cloves (6 g) garlic, minced, minced; 3½ cups (840 ml) vegetable broth, warm, warm; 3 tbsp (9 g) fresh thyme sprigs, leaves picked from stems; 2 tbsp (6 g) fresh sage leaves, finely chopped; 1 whole bay leaf; 2 tbsp (28 g) unsalted butter; kosher salt, to taste; black pepper, freshly ground, to taste; ¼ cup (35 g) roasted pumpkin seeds (pepitas), optional garnish, lightly crushed (optional)

From the MyKitchenBank Kitchen

A warm, nutty pilaf studded with roasted butternut squash, fresh thyme, and sage. Pearl barley absorbs vegetable broth and toasts in a skillet, then combines with caramelized squash for a savory-sweet side that pairs beautifully with roasted turkey, ham, or mushroom mains at the holiday table.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 6 servings (about 1 cup each)

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Ingredients

6 servings

1 lb (450 g) butternut squash, peeled and cut into ¾-inch (2 cm) cubes, peeled, seeded, and cut into ¾-inch (2 cm) cubes
2 tbsp (30 ml) extra-virgin olive oil, divided
½ tsp (3 g) kosher salt
¼ tsp (1.3 ml) black pepper, freshly ground
1½ cups (300 g) pearl barley, rinsed, rinsed under cold water and drained
2 whole (80 g) medium shallots, finely diced, finely diced
2 cloves (6 g) garlic, minced, minced
3½ cups (840 ml) vegetable broth, warm, warm
3 tbsp (9 g) fresh thyme sprigs, leaves picked from stems
2 tbsp (6 g) fresh sage leaves, finely chopped
1 whole bay leaf
2 tbsp (28 g) unsalted butter
kosher salt, to taste
black pepper, freshly ground, to taste
¼ cup (35 g) roasted pumpkin seeds (pepitas), optional garnish, lightly crushed (optional)

Equipment (5)

Large rimmed baking sheet (18×13 inches / 45×33 cm)
Large skillet or saute pan (12 inches / 30 cm)
Wooden spoon or heatproof spatula
Measuring cups and spoons
Chef's knife and cutting board

Steps

Before you start

Preheat oven to 425°F (220°C).
Have your vegetable broth warm (heated in a kettle or microwave beforehand helps the barley cook evenly).
Cube the butternut squash while the oven preheats so roasting can begin immediately.

1
Roast the butternut squashOven 425°F / 220°C
- On a large rimmed baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated.
- Spread in a single layer and place in the preheated 425°F (220°C) oven.
- Roast for 20–22 minutes, stirring halfway through at the 10-minute mark, until the edges are caramelized and the squash is fork-tender.
- Set aside.
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Ready when: Squash edges are golden-brown and cubes are tender when pierced with a fork
Tip: Stir halfway through to ensure even caramelization; don't crowd the pan or pieces will steam instead of roast.
2
Toast the barley
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once shimmering, add the rinsed pearl barley and stir frequently for 4–5 minutes.
- The barley should turn golden-brown and smell nutty, but don't let it burn.
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Ready when: Barley grains are light golden-brown and smell distinctly nutty
Tip: Stir constantly to avoid scorching. Toast the barley dry before adding liquid so it absorbs the broth properly and develops a rich, toasted flavor.
3
Soften shallots and garlic
- Reduce heat to medium, add the diced shallots to the toasted barley, and stir occasionally for 2–3 minutes until softened and fragrant.
- Add the minced garlic and stir for another 30 seconds until aromatic.
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Ready when: Shallots are soft and translucent; garlic is fragrant
Tip: Keep the heat at medium so the shallots soften without browning too much. Add garlic at the end so it doesn't burn.
4
Deglaze and simmer pilaf
- Pour the warm vegetable broth into the skillet, scraping the bottom with a wooden spoon to release any browned bits.
- Add the thyme leaves, chopped sage, and bay leaf.
- Stir well, bring to a gentle simmer, then cover with a lid (or aluminum foil if you don't have a lid).
- Reduce heat to medium-low and simmer undisturbed for 25–28 minutes until the barley is tender and the broth is mostly absorbed.
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Ready when: Barley is tender to the bite, broth is nearly all absorbed, and grains are creamy but not mushy
Tip: Resist the urge to stir while simmering—this helps the barley cook evenly and absorb the liquid properly. If liquid remains after 28 minutes, uncover and let it simmer another minute or two.
5
Fold in the roasted squash
- Remove the skillet from heat and remove the bay leaf.
- Gently fold in the roasted butternut squash using a spatula, being careful not to break the cubes.
- Add the butter and stir gently until melted and distributed throughout.
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Ready when: Butter is melted and squash is evenly distributed
Tip: Fold gently so the roasted squash pieces stay intact and don't become mushy. The residual heat will warm them through.
6
Rest and season
- Cover the skillet and let the pilaf rest off the heat for 10 minutes.
- This allows the flavors to meld and any remaining liquid to be fully absorbed.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper.
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Ready when: Pilaf is steaming gently and grains are fully tender
Tip: Resting is crucial for pilaf—it lets the barley settle and the flavors deepen. Season at the end so you don't over-salt.
7
Serve
- Transfer to a serving bowl or platter.
- If using pumpkin seeds, crush them lightly and scatter over the top for garnish and a subtle crunch.
- Serve warm.
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Tip: If the pilaf sits longer than 15 minutes before serving, loosely cover it to retain warmth and prevent the top from drying out.

Good to know

Tips

For a creamier pilaf, stir in ¼ cup (60 ml) of heavy cream or crème fraîche after adding the butter in step 5.
Toasting the barley before simmering is key to developing the nutty flavor that makes this dish special. Don't skip this step.
If your broth is cold or room temperature, warm it first so the barley cooks evenly. Cold broth will slow cooking and result in uneven tenderness.
This pilaf pairs beautifully with roasted turkey, herb-brined ham, or a savory mushroom Wellington. It also complements roasted root vegetables and crispy Brussels sprouts.

Make ahead

Prepare the squash up to 1 day ahead and store in an airtight container in the refrigerator. Bring to room temperature before roasting. The entire pilaf can be made 4 hours in advance, cooled, then gently reheated on the stovetop over medium-low heat with a splash of water if needed, stirring occasionally. It may also be refrigerated for up to 3 days and reheated the same way.

Storage & reheating

Room temperature: Store leftovers in an airtight container for up to 2 hours. Refrigerator: Transfer to an airtight container and refrigerate for up to 3 days. To reheat, place in a skillet over medium-low heat, stirring occasionally and adding a splash of water or broth if it's dry (1–2 tablespoons per cup of pilaf). Heat through for 5–7 minutes until steaming. Freezer: Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.

Substitutions

pearl barley, rinsed → farro or spelt berries. Use the same amount by weight. These whole grains have a chewier texture and slightly earthier flavor. Cooking time may be 5–10 minutes longer; check doneness at the 30-minute mark.
vegetable broth, warm → chicken or turkey broth. Use the same amount. The pilaf will have a richer, deeper savory flavor and pair particularly well with poultry mains.
fresh thyme sprigs → rosemary (use 1½ tablespoons fresh or ½ tablespoon dried). Rosemary is more assertive and piney; reduce the amount to avoid overpowering the dish. Omit the sage or reduce it to 1 tablespoon.
butternut squash, peeled and cut into ¾-inch (2 cm) cubes → delicata squash, sweet potato, or acorn squash. Cut into similar-size pieces (¾-inch cubes). Delicata has thinner skin and cooks slightly faster; sweet potato will be softer and sweeter; acorn squash is denser and may need 25–28 minutes to roast.