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Fennel

Stuffed Acorn Squash with Barley

November 5, 2018 by Earth Dance Farm

Print Recipe
Stuffed Acorn Squash with Barley
Servings
Ingredients
  • 2 small acorn squash halved and seeded
  • 2 tsp olive oil
  • salt & pepper
  • 3/4 cup pearl barley rinsed and drained
  • 1 onion minced
  • 1 fennel bulb halved, cored, and chopped fine
  • 6 cloves garlic minced
  • 1 tsp minced fresh time or 1/4 tsp dried
  • 1 tsp ground coriander
  • 1 cup Parmesan cheese grated
  • 2 Tbsp fresh parsley minced
  • 2 Tbsp pine nuts toasted
  • 1 Tbsp unsalted butter
  • 4 tsp balsamic vinegar
Servings
Ingredients
  • 2 small acorn squash halved and seeded
  • 2 tsp olive oil
  • salt & pepper
  • 3/4 cup pearl barley rinsed and drained
  • 1 onion minced
  • 1 fennel bulb halved, cored, and chopped fine
  • 6 cloves garlic minced
  • 1 tsp minced fresh time or 1/4 tsp dried
  • 1 tsp ground coriander
  • 1 cup Parmesan cheese grated
  • 2 Tbsp fresh parsley minced
  • 2 Tbsp pine nuts toasted
  • 1 Tbsp unsalted butter
  • 4 tsp balsamic vinegar
Instructions
  1. Set oven racks to the upper-middle and lower-middle positions and heat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray
  2. Brush the cut sides of the squash with 1 tsp of oil, season with salt & pepper, and lay cut-side down on the prepared baking sheet. Roast on the lower-middle rack until tender (the tip of a paring knife can slip into the flesh with no resistance), 45 to 55 minutes. Remove the squash from the oven and increase temperature to 450 degrees.
  3. Meanwhile, bring 3 quarts of water to a boil in a large saucepan. Stir in the barley and 1/4 tsp salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20-25 minutes. Drain and set aside.
  4. Wipe the saucepan dry and add the remaining oil, onion, and fennel. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are soft, 8-10 minutes. Stir in the garlic, thyme, and coriander and cook until fragrant, about 30 seconds.
  5. Off the heat, stir in the cooked barley, 4/4 cup of the Parmesan, parsley, pine nuts, and butter. Season with salt and pepper to taste.
  6. Flip the roasted squash over and scoop out the flesh leaving a 1/8-inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture, then mound the mixture into the squash shells (about 1 cup of filling per shell).
  7. Sprinkle the remaining 1/4 cup Parmesan. Bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes. Drizzle with the balsamic vinegar and serve.

Filed Under: Recipes Tagged With: Acorn squash, Fennel, Garlic, Onion, Parsley, Thyme

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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