Barley & Butternut Squash

Ingredients

• 50 g (¼ cup)pearl barley
• 360 ml (1½ cups)water
• about 70 g (½ cup)butternut squash, peeled and cubed

Instructions

1. 1

   Rinse the barley

   Rinse the pearl barley under cold running water.

2. 2

   Cook the barley

   Put the barley in 360 ml of water and cook over a medium-low heat for 25–30 minutes, until tender. Add more water as needed.

3. 3

   Steam the squash

   Peel and deseed the butternut squash, then cut it into cubes. Steam for 12–15 minutes, until completely soft.

4. 4

   Blend and combine

   Blend the steamed squash until smooth. Stir the purée into the cooked barley and mix well, adding water to thin the mixture if needed. Serve warm.

What is barley and butternut squash?

This is a simple baby-food dish of pearl barley and smooth butternut squash. Barley is an ancient grain used in cooking across many regions; here, its soft, chewy texture contrasts with the squash purée.

The method cooks the grain until tender and steams the squash separately, so each ingredient can reach the right texture before they are mixed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 6g protein, 45g carbs, 1g fat.

Most of the carbohydrates and fibre come from the barley, with additional carbohydrate from the squash; the small amount of protein also comes mainly from the barley. There is very little fat in the listed ingredients. For a more varied meal, offer an age-appropriate protein-rich food alongside it if that suits the baby's stage and diet.

Choosing the ingredients

Pearl barley: this polished form cooks more quickly than whole barley and becomes tender while keeping a gentle chew.

Butternut squash: peel, remove the seeds and cube it so the pieces steam evenly. The recipe uses a modest amount to give the barley a smooth, lightly sweet coating.

Getting the textures right

Tender barley: begin checking it at 25 minutes; it should be soft enough to eat, without a hard centre. Add water during cooking if the pan becomes too dry.

Smooth squash: steam the cubes until they are completely soft, then blend until no firm pieces remain. Stir in a little water if the finished mixture needs thinning.

Cooking the two components

Barley first: it takes 25–30 minutes to cook, so start with the rinse and simmer. Keep an eye on the pan and top up the water as needed.

Squash alongside: steam it for 12–15 minutes, until very soft. Blending it after steaming makes it easy to combine with the grains.

Serving safely

Temperature: let the mixture cool to a comfortably warm temperature before serving, and check it carefully yourself.

Texture: adjust with water to suit the eater's stage and ability. Stay with the baby while they eat, and follow your usual guidance on introducing new foods.

What to serve it with

This one-serving recipe is designed as a simple grain-and-vegetable dish. If offering other foods at the same meal, choose textures the baby is ready for and serve them separately so each can be explored.

Recipe notes & tips

• Rinse the barley thoroughly under cold water before cooking.
• Use a small pan and check the barley regularly as it simmers.
• Add water gradually if the barley absorbs it before becoming tender.
• Steam the squash until it yields easily when pressed with a fork.
• Blend the squash while it is soft, then adjust the final consistency with water.
• Cool and check the serving temperature before offering it.

Variations

• Thinner texture: stir in a little extra water until the mixture reaches the consistency you need.
• Chunkier texture: mash the steamed squash instead of blending it smooth, if appropriate for the eater.
• More squash: increase the squash and reduce the barley for a vegetable-forward mix.
• Different grain: use another suitable grain, following its own cooking instructions and checking that it is fully tender.
• Batch cooking: multiply the ingredients to prepare more portions, keeping the same separate cooking steps.

Common mistakes to avoid

• Skipping the rinse: rinse the barley under cold water before cooking.
• Letting the pan dry out: check during cooking and add water as needed.
• Undercooking the grain: continue simmering until the barley is tender throughout.
• Steaming too briefly: cook the squash until completely soft before blending.
• Leaving the purée too thick: add water gradually and mix until the consistency is suitable.
• Serving too hot: allow the food to cool and check its temperature before serving.

How to store

Cool leftovers promptly, place them in a covered container and refrigerate for up to 2 days. Reheat until steaming hot throughout, then cool to a safe serving temperature and stir well; discard any food left in the baby's bowl.

Frequently asked questions