Barley-Stuffed Acorn Squash

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Barley-Stuffed Acorn Squash with Fennel and Pine Nuts

Barley-Stuffed Acorn Squash

for 2

with Fennel and Pine Nuts

Prep Time: 60 mins Calories: (per serving)615

Carbs: 65g Fat: 33g Protein: 16g Sodium: 365mg

Vegetarian

Contains Gluten

Contains Dairy

Contains Tree Nuts

Customer Favorite!
4.1 of 5 stars

What a sophisticated fall dish - roasted acorn squash stuffed with pearled barley! We add fennel, shallots, garlic, coriander, thyme, and pine nuts to round out all the flavors. Roasting the local acorn squash cut side down first adds a nice caramelization, and allows us to scoop the tender flesh back into the stuffing, making it creamy and preserving moisture. Pearled barley is the perfect grain for this meal as it takes less time to cook than hulled barley and provides a nice crunch.

Enjoy, Isthmus Eaters!

Read through the entire recipe prior to cooking.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Don't hesitate to contact us with any questions you may have.

In Your Bag

Acorn Squash

Acorn Squashes

1

2

Pearl Barley

Pearl Barley

½ cup

1 cup

Parmesan Cheese

Parmesan Cheese

1.8 oz

3.6 oz

Fennel

Fennel

½

1

Shallot

Shallots

1

2

Garlic

Garlic

3 cloves

6 cloves

Coriander

Coriander

1 tsp

2 tsp

Thyme

Thyme

⅛ oz

¼ oz

Parsley

Parsley

¼ oz

½ oz

Pine Nuts

Pine Nuts

2 tbsp

4 tbsp

Butter

Butter

1 tbsp

2 tbsp

Balsamic Vinegar

Balsamic Vinegar

1 ½ tbsp

3 tbsp

You'll Need

Olive Oil

Olive Oil

2 tbsp

4 tbsp

Salt

Salt

dash

dash

Pepper

Pepper

dash

dash

Baking Sheet

Baking Sheet

1

1

Saucepan

Saucepan

1

1

Skillet

Skillet

1

1

1

Prep and Roast Squash

Photo based on 2-serving recipe

1

Prep and Roast Squash

Adjust oven rack to upper-middle and lower-middle positions and heat to 400 degrees

Cut squash in halves, lengthwise, then scoop out seeds

Brush cut sides with olive oil and season with salt and pepper

Place squash cut-side down on baking sheet

Roast on lower rack until tender, 40-50 minutes

2

Cook Barley and Prep Remaining Ingredients

Photo based on 2-serving recipe

2

Cook Barley and Prep Remaining Ingredients

While squash roasts, bring

4

8

cups water to boil in large saucepan

Stir in barley and

¼

½

teaspoon salt, cook until barley is tender, 20-25 minutes

While barley is cooking, toast pine nuts in a skillet over medium heat, shaking occasionally, 3-4 minutes, set aside

Wash and dry all remaining produce

Remove fennel core, then finely chop

Peel and mince shallot

s

Grate Parmesan cheese

Remove and mince parsley leaves

Remove leaves from thyme sprigs

Mince garlic

3

Cook Shallots and Fennel

Photo based on 2-serving recipe

3

Cook Shallots and Fennel

When barley is done cooking, drain and set aside, then clean saucepan and add

1

2

tablespoon olive oil over medium-high heat until shimmering

Add fennel and shallots, cook for 5-7 minutes

Stir in garlic, coriander, and thyme, cook until fragrant, 30 seconds

4

Finish Barley Medley

Photo based on 2-serving recipe

4

Finish Barley Medley

Remove saucepan from heat, stir in barley, ½ of Parmesan cheese, toasted pine nuts, parsley, and

all 3 packets

butter

Season with salt and pepper, to taste

Mix until butter has completely melted

-For chicken breast/chicken thighs/pork chops variation, cook on now-empty skillet until fully cooked (165 degrees for chicken, 145 degrees for pork)

5

Stuff Squash

Photo based on 2-serving recipe

5

Stuff Squash

When squash is done roasting, remove from oven and increase temperature to 450 degrees

Flip squash over

Optional:Scoop out squash flesh and combine with barley-mixture (leaving ~1/8 inch flesh on squash)

Scoop barley-mixture into squash halves, top with remaining Parmesan cheese

Bake in upper rack until cheese is melted, 5-10 minutes

Tip:If there is extra filling, serve on the side

6

Plate

6

Plate

Plate stuffed squash

Drizzle with balsamic vinegar, to taste

-For meat variation: Serve cooked meat on side

Enjoy!

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