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Barley Risotto Stuffed Acorn Squash

Prep Time20 minutes
Active Time40 minutes
Total Time20 minutes
Course: Drinks, Entrees
Cuisine: American, Italian
Keyword: acorn squash, barley, butternut squash, carrots, fall recipes, pumpkin, risotto, soup series, spiced, thanksgiving, winter squash
Yield: 8

Equipment

  • 1 parchment-lined baking sheet
  • 1 medium saucepan
  • 1 Sauté pan

Ingredients

Acorn Squash

  • 1 medium acorn squash rinsed
  • 2 tbsp extra virgin olive oil divided
  • 2 tsp maple syrup

Barley Risotto

  • 1.5 cups barley
  • 1/4 cup shallot diced
  • 2 cloves garlic minced
  • 1 tsp sage minced
  • 1 tsp rosemary minced
  • 1 oz dried mushrooms small diced
  • 4-5 cups vegetable stock or broth
  • 1/2 cup cream (substitute cashew cream for vegan)
  • 1/4 cup parmesan cheese or nutritional yeast (optional)
  • 2 tbsp parsley chopped
  • 1 cup pomegranate arils for garnish
  • tt salt and pepper

Instructions

Acorn Squash

  •  Preheat oven to 375º. Halve and de-seed an acorn squash. On a parchment-lined baking sheet, place acorn squash flat-side up and drizzle the insides of the squash with 1 tablespoon of olive oil, and maple syrup. season with salt.
  • Turn squash halves flat-side down, and bake until soft, about 40 minutes.
  • Remove from oven cover, and keep warm until ready for assembly. Baked acorn squash can be cut into quarters if serving as a side dish.
  • Meanwhile, prepare risotto. Bring vegetable stock, broth to a simmer in a medium saucepan. turn stock to low until ready to use.

Barley Risotto

  • Bring a sauté pan to medium heat. Add remaining olive oil, shallots, and garlic.
  • Sauté until aromatic and translucent about 1-2 minutes. Add dried mushrooms to shallot/garlic mixture and season with salt and pepper.
  • Fold dry barley into the pan and stir continually to toast grains without burning for about 1 minute.
  • After toasting the grains, add your chopped rosemary and sage only enough stock to the mixture to cover the bottom of the pan, about 4-5 oz. Stir to combine, and reduce heat to low, bringing mixture down simmer.
  • Repeat as the liquid absorbs, by gradually stirring stock/broth into the risotto mixture about 1/3 cup at a time. Be sure to cover between adding liquid.
  • After all stock is added, stir in cream (if using) and cheese/nutritional yeast. Remove from heat before assembling.

Assembly

  • *To assemble:* place acorn squash halves (or quarters), rind side down on plates or serving platter.
  • Fill each squash section with hot barley risotto—top stuffed squash with chopped parsley, pomegranate arils and additional herbs/cheese.
  • Serve immediately