It’s apple season in Maine!Â Maine apples are good snacks and dessertsright off the tree.Â They can also be a delicious side dish taking theplace of potatoes or rice, too!Â Jackie Conn, from Weight Watchersshares her recipe for Barley with butternut squash, applies andonions.Barley with Butternut Squash, Apples and OnionsPOINTSÂ® Value: 3Servings:Â 4Preparation Time:Â 25 minCooking Time:Â 35 minLevel of Difficulty:Â EasyWorks with Simply FillingAdd sweetness to your Rosh Hashanah meal with these wonderful fallflavors. Double or triple the recipe for larger gatherings.Ingredients:Â Â 3/4 tsp table salt, dividedÂ Â 1/2 cup(s) uncooked barleyÂ Â 1 Tbsp olive oilÂ Â 2 cup(s) butternut squash, dicedÂ Â 1 cup(s) onion(s), choppedÂ Â 1/2 cup(s) sweet red pepper(s), dicedÂ Â 1 medium apple(s), peeled, cored, dicedÂ Â 1 1/2 tsp minced garlicÂ Â 3/4 tsp dried thymeÂ Â 1/4 tsp black pepperÂ Â 1/3 cup(s) fat-free, reduced-sodium chicken brothInstructions:Â Â * Bring 3 cups of water and 1/2 teaspoon of salt to a boil in amedium saucepan: add barley. Cover saucepan and simmer barley untiltender, about 30 to 35 minutes: drain.Â Â * Meanwhile, heat oil in a large nonstick skillet over medium-highheat: add squash, onion and red pepper. Cook, stirring often, untilvegetables are browned and almost tender, about 8 minutes.Â Â * Stir in apple, garlic, thyme, black pepper and remaining 1/4teaspoon of salt. Cook, stirring, until apple is almost tender, about2 minutes: stir in broth, scraping bottom of skillet with a woodenspoon to loosen any browned bits. Stir in cooked barley: toss over lowheat to mix and coat. Remove from heat and serve. Yields about 3/4 cupper serving.Notes:Â Â * Butternut squash doesn’t need to be a labor-intensiveingredient. Save time by buying it peeled, seeded and cubed at yourgrocery store.Enjoy!