Rye Berries with Butternut Squash

Looking for a side dish idea? Then check out this nutty butternut squash slow cooked using rye berries and Progresso® chicken broth.

  • prep time 15 min
  • total time 15 hr 45 min
  • ingredients 9
  • servings 9

Ingredients

1 1/2
cups uncooked rye berries
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/3
cup water
1
small onion, chopped (1/4 cup)
1
tablespoon firm butter or margarine, cut into small pieces
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1 1/2
cups 1 1/2-inch pieces peeled butternut squash
1/2
cup chopped walnuts
  • 1 In large bowl, place rye berries; add enough water to cover. Let soak in refrigerator at least 8 hours but no longer than 24 hours; drain.
  • 2 Spray 3- to 4-quart slow cooker with cooking spray. Place drained rye berries and remaining ingredients except squash and walnuts in slow cooker. Stir to mix.
  • 3 Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
  • 4 Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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