Family Barley Bake with Rosemary Chicken, Roasted Squash and Creamy Cauliflower Cheddar Topping

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the squash on a baking tray and toss it with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, black pepper, and 3 g (1 tsp) rosemary. Roast for 25 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   While the squash roasts, place the pearl barley and water in a medium saucepan with 2 g (1/2 tsp) salt. Bring to a boil, reduce the heat, and simmer covered for 25 to 30 minutes until the barley is tender. Drain any excess liquid if needed and set aside.

3. 3

   Place the cauliflower in another pot with enough water to cover it. Cook for 10 to 12 minutes until very tender. Drain well and blend with the milk, 70 g (about 2 1/2 oz) cheddar, and 2 g (1/2 tsp) salt until thick and smooth. Set the creamy topping aside.

4. 4

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add the diced chicken and brown for 4 to 5 minutes. Stir in the onion, garlic, grated carrot, remaining rosemary, and cook for 5 more minutes, stirring often.

5. 5

   Add the chicken broth and Dijon mustard to the skillet. Cook for 2 to 3 minutes until the liquid reduces slightly and the chicken is fully cooked. Taste and adjust with the remaining 2 g (1/2 tsp) salt if needed.

6. 6

   Lower the oven temperature to 200°C / 400°F. In a large baking dish, combine the cooked barley, the chicken mixture, and the roasted squash, distributing everything evenly.

7. 7

   Spread the cauliflower-cheddar topping over the surface. Sprinkle with the remaining shredded cheddar and the breadcrumbs to create a golden crust.

8. 8

   Bake at 200°C / 400°F for 18 to 20 minutes, until the top is bubbling and golden. For deeper color, broil for 2 minutes, watching closely.

9. 9

   Let it rest for 8 minutes before serving so the bake can set and be easier to portion.