Barley Stuffed Squash
Why I Love This Recipe
FEATURING: Squash (acorn and delicata work best but other squashes work too), carrots, onions, garlic, celery, cilantro and kale (optional).
A satisfying and perfect fall dish! Flavours develop with time so it makes for a great leftover meal too! Serve it as a side dish or turn it into a full meal by serving it with salad (or a few salads) on the side. This is a recipe you can easily adapt based on how many mouths you need to feed - you can easily half it, or double or triple it, etc.
Ingredients You'll Need
1 cup pearl barley
1/2 cup chopped onion
1/2 cup chopped celery
2-3 large carrots, cubed
1 cup chopped leafy greens (kale, swiss chard, etc.) (OPTIONAL)
1/4 cup butter, olive oil or vegan margarine, divided
3 cups vegetable broth
1/2 tsp thyme
2 medium acorn (or delicata) squash, halved and with seeds removed
salt, to taste
A few handfuls of cilantro, chopped
Directions
In a large saucepan over medium heat, saute barley, onion, celery, carrot, and leafy greens (if using) in 2 tablespoons butter until barley is lightly browned. Add vegetable broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley is tender and liquid is absorbed.
In the meantime, place squash halves in a greased baking dish, cut-side down. Bake at 400 degrees for 30 minutes or until squash is tender. Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.
Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter, olive oil or vegan margarine.
Return filled squash halves to the oven. Bake at 350 degrees for 20 minutes longer. Take out of oven. Sprinkle cilantro on top of each squash before serving. Makes 4 generous side dish or entree servings.
