Pumpkin, Sweet Onion, & Pearl Barley Pilaf

It’s definitely pumpkin season isn’t it!  It’s absolutely delicious in soup, on a salad, in a muffin or bread, blended into a smoothie or bowl! 

But my all time favorite snack this time of year…. these protein bites! 

But lets talk Thanksgiving…which as we all know is right around the corner. As you all know, I love being un-traditional with food on occasion.  Meaning I love trying new recipes!

I have been having fun experimenting with a couple side dishes that will be definitely be showing up on my table next week.  This Pumpkin, Onion and Pearl Barley Pilaf is not only delicious but can be made in advance which makes it perfect for entertaining!  I can’t wait for my guests to inhale this!!!

There is truly no other holiday more celebrated around food than Thanksgiving don’t you agree?  I do love all the traditional side dishes but there is certainly not anything wrong with trying something new.  I agree, I am definitely more adventurous than most of my family! They’re never quite sure what they are eating, but always pleasantly surprised.  YEAH!

For this pilaf, I used canned pumpkin, but I have also made it with roasted sweet potatoes.  I bet roasted squash would work great too.

Let me know if you serve this to your loved ones this Thanksgiving.  ENJOY!

PUMPKIN, SWEET ONION, & PEARL BARLEY PILAF

INGREDIENTS:

• 1 cup of fresh roasted pumpkin or canned (or squash or sweet potatoes)
• 1 onion diced
• 1 cup pearl barley
• 1/2 teaspoon dried sage or 1 tablespoon fresh
• 1 teaspoon salt
• Freshly ground black pepper
• 4 cups bone broth or good qualify broth
• 1/2 cup fresh parsley
• 1/2 cup crisp pine nuts or pistachios

DIRECTIONS:

1. Preheat oven to 400°F.  Brush pumpkin, squash, or sweet potatoes with oil.  Bake for 45 minutes, or until easily pierced with a fork.
2. When pumpkin is cool enough to handle, cut in to 1/4 inch cubes, enough to measure one cup, (store remaining in fridge for a smoothie), or freeze.
3. Reduce oven temp to 355°F.  Melt the 2 tablespoons of butter or ghee in an oven proof dutch oven.  Sauté onion until they begin to caramelize.  Add barley and continue cooking for several minutes.  Season with salt, pepper, and sage.  Cook for 1 minute longer.
4. Add pumpkin and mix well.  Add broth, fresh parsley, and nuts.
5. Bake for one hour, stirring once or until barely has absorbed broth and is tender.

[reminder]Do tell me, what’s your favorite Thanksgiving side dish? [/reminder]

[reminder]Do you host Thanksgiving? [/reminder]

[reminder]Have you ever surprised your guests with non-traditional side dishes! [/reminder]