1 Butternut Squash, peeled, seeded, chopped                  

1 Onion, diced

2 Green Peppers, seeded, diced                                  

2 Cloves Garlic, minced

1 Tbsp Dried Thyme                                                   

1 Tbsp Dried Sage

1 Tsp Cayenne Pepper                                               

2 Cups Leftover Turkey, shredded

3 Cups Chicken Stock                                              

1 Cup Feta Cheese

2 Tbsp Cooking Oil                                                   

2 Tbsp Olive Oil

Fresh Thyme & Sage                                                 Salt & Pepper

1 Cup Barley (soak in water for minimum 1 hour)

Toss butternut squash in olive oil, salt and pepper, roast at 375˚F until tender; about 30 min. Heat cooking oil in a stock pot. Sauté green peppers, onions, dried thyme, dried sage, salt and pepper. When onions look opaque mix in garlic, cook an additional 2 minutes. Pour in stock bring to a boil. Drain barley, add to boiling stock.  Reduce heat to medium low, cover. Simmer for 30 – 40 minutes, until barley is tender. Mix in squash, turkey, fresh herbs. Top with crumbled feta cheese.