Devon's Cooking...Fall Veggies, Chicken and Barley

Tuesday was a momentous day. Yes, of course it was my 31st birthday-- a momentous occassion in itself. But I am not that self-serving (wait, I have a blog in which I talk about my life and myself. Maybe I am that self-serving). At any rate, the momentous-ness of Tuesday is really due to it being the first day of FALL. Don't get me wrong...I love summer to pieces. But I really love Fall, as well. The weather gets a little cooler (I am sick of this heat wave!), football season is in full-swing, and there are yummy veggies to make delicious soups and stews with. In celebration of my birthday, I mean, the first day of Fall, I cooked up some butternut squash and onions, and mixed them with chicken, barley and some great spices! Enjoy!

FALL VEGGIES, CHICKEN AND BARLEY
INGREDIENTS:
1 1/4 tsp table salt, divided
1 cup(s) uncooked barley
1 spray(s) cooking spray
2 cup(s) butternut squash, peeled, cut into 1-inch chunks
2 cup(s) sweet white onion, cut into 1-inch chunks
1 medium onion(s), red, cut into 8 wedges
2 tsp olive oil
1/8 tsp cayenne pepper
2 Tbsp dried currants
1/2 tsp ground cumin
1/8 tsp ground cinnamon
6 Tbsp almonds, natural, chopped and toasted
1 pound boneless, skinless chicken breast, cooked (I bought the pre-marinated Foster Farms chicken, diced it into 1-inch pieces and baked it in the oven; you could also just buy the pre-cooked chicken breasts that are cut into strips)

DIRECTIONS: Bring 6 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Add barley, cover and simmer until tender, about 55 minutes. Meanwhile, preheat oven to 350°F and cook the chicken (about 30 minutes). Turn up temperature to 450°F and line a rimmed baking sheet with foil and coat foil with cooking spray. Place squash, white onion and red onion on prepared baking sheet. Drizzle with oil and sprinkle with remaining 1/4 teaspoon of salt and cayenne pepper; toss to coat. Roast, tossing vegetables once or twice, until lightly charred and tender, about 20 to 25 minutes. Drain barley and return to pot. Stir in currants, cumin, cinnamon, roasted vegetables and chicken. Toss with almonds just before serving. Yields about 1 cup per serving.