Butternut squash nicely complements both barley and turkey. It is a large, pear-shaped winter squash with sweet orange flesh that adds cheeriness to any casserole. Its mild flavor goes well with many other ingredients and accommodates different herbs and spices. 

In this main dish, courtesy of the American Institute for Cancer Research, butternut squash is combined with onion, green pepper and sage to add extra flavor and texture to the barley and turkey combination. No one will think leftovers when tasting this casserole. 

Barley, Turkey and Butternut Squash Casserole

Cooking oil spray
2 small butternut squash, halved
2 tsp. olive oil
1 green bell pepper, seeded and diced
1/2 cup minced onion
1 tsp. dried sage
Freshly ground black pepper, to taste
2 cups fat-free, reduced-sodium chicken broth
3/4 cup barley
1/2 lb. cooked turkey breast, cubed or diced
1/2 cup crumbled feta cheese

Preheat oven to 350 degrees. Coat a 4-quart baking dish with cooking spray.

In a large pot of rapidly boiling water, boil squash halves 5 minutes or until almost tender. Drain squash and set on a large cutting board to cool until easy to handle. Scoop flesh from each half and dice. Set aside.

In a large saucepan, heat oil over medium heat. Add green pepper, onion and diced squash. Saute 3 minutes.

Add sage and pepper and stir to coat. Add broth and bring to a boil. Add barley and return to boil.

Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed. Mix in diced turkey. Transfer mixture to prepared baking dish and top with feta cheese.

Bake, uncovered, 30 minutes, or until cheese is golden.

Makes 6 servings.

Nutritional information, per serving: calories, 221; total fat, 4 g; saturated fat, 2 g; carbohydrate, 30 g; protein, 17 g; dietary fiber, 6 g; sodium, 345 mg.

Recipe courtesy of the American Institute for Cancer Research.