Recipe: Stuffed Acorn Squash with Barley
2 small acorn squash (about 1½ pounds each), halved and seeded
2 teaspoons olive oil
Salt and pepper
¾ cup pearl barley, rinsed and drained
1 onion, minced
1 fennel bulb (about 12 ounces), tops discarded, halved, cored, and chopped fine
6 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 teaspoon ground coriander
1 cup grated parmesan cheese (about 2 ounces)
2 tablespoons minced fresh parsley
2 tablespoons pine nuts, toasted
1 tablespoon unsalted butter
4 teaspoons balsamic vinegar
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray.
Brush the cut sides of the squash with 1 teaspoon of the oil, season with salt and 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 be slipped into the flesh with no resistance), 45-55 minutes. Remove the squash from the oven and increase the oven temperature to 450 degrees.
Meanwhile, bring 3 quarts water to a boil in a large saucepan. Stir in the barley and ¼ teaspoon salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20-25 minutes. Drain and set aside.
Wipe the saucepan dry and add the remaining teaspoon oil, onion, and fennel. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, 8-10 minutes. Stir in the garlic, thyme, and coriander and cook until fragrant, about 30 seconds.
Off the heat, stir in the cooked barley, ¾ cup of the parmesan, parsley, pine nuts and butter. Season with salt and pepper to taste.
Flip the roasted squash over and scoop out the flesh leaving a 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).
Sprinkle with the remaining ¼ cup parmesan. Bake on the upper-middle rack until the cheese is melted, 5-10 minutes. Drizzle with the balsamic vinegar and serve.
Serves four.
To make ahead: The stuffed squash can be assembled through final baking, covered loosely with plastic wrap, and refrigerated for up to 4 hours. Finish and bake as directed, increasing the baking time to 25-30 minutes.
@Recipe nutrition:Nutrition values per serving: 440 calories, 12 g fat (4.5 g saturated), 77 g carbohydrates, 15 g fiber, 13 g protein, 15 mg cholesterol, 550 mg sodium.
“The America's Test Kitchen Healthy Family Cookbook” (2010 ATK)