Have you ever wondered how to prepare the lovely acorn squash you see at farmer's markets or grocery stores? This recipe is a wonderful way to enjoy this squash. Use as a side dish or a meal. Enjoy as a vegetarian dish or add chicken if you'd like. The presentation is wonderful for a holiday or special dinner.
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"Fresh herbs, mushrooms and pearled barley combine with
the creamy acorn squash for a rustic flavorful side dish.
The presentation is wonderful too!"
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INGREDIENTS:
2
acorn squash
1
cup pearl barley
2
Tbs. olive oil
1/2
cup mushrooms, chopped
1/2
cup onions, chopped
1/2
cup celery, chopped
1/3
cup sliced almonds (optional)
2
Tbs. fresh parsley, chopped
2
teaspoons fresh sage, chopped
2
teaspoons fresh rosemary, chopped
2
teaspoons fresh thyme, chopped
Sea
salt and pepper to taste
8
Tbs. heavy cream
PREPARATION:
Preheat
oven to 375 degrees F.
1. Slice acorn squash in half and remove
seeds.
2. Brush the meat of the squash with olive
oil and season with sea salt and pepper.
3. Bake for 45 minutes.
4. While the squash is baking, prepare the
stuffing.
5. In a medium saucepan, bring 2 1/2 cups of
water to a boil. Add barley, reduce heat
and simmer for 25-30 minutes. Remove
from heat, and set aside.
6. In a skillet; sauté mushrooms, onions, and
celery in olive oil until onions and celery begin to soften (about 5 minutes).
7. Add almonds and seasonings; sauté for 3-4
minutes longer.
8. In a large bowl, combine vegetable mixture
and pearl barley. Gently toss.
9. Using a spoon, scoop about half of the
meat out of each squash and add to the vegetable/barley mixture. Mix to combine all ingredients. (Be careful to not pierce the outer shell.)
10. Fill each acorn squash with the stuffing
mixture. Pour two tablespoons of cream
into each squash.
11. Bake for 15 minutes.
12. Serve and enjoy!
