Butter Squash Casserole | Oklahoma State University

Ingredients

• 1-1/2 pounds butternut squash (about 2), peeled, seeded, and diced in 1/2-inch cubes
• 1 teaspoons olive oil
• 1 cup cooked or leftover chicken or turkey, cubed
• 1/2 green bell pepper, seeded and diced
• 1/4 cup minced onion
• 1/2 teaspoon dried sage
• 1/4 teaspoon black pepper
• 1 cups fat-free, reduced sodium chicken broth
• 1/2 cup quick cooking barley
• 1/4 cup crumbled feta cheese