Stuffed Acorn Squash with Barley

Stuffed Acorn Squash with Barley is a delightful and hearty dish that showcases the natural sweetness and tender texture of acorn squashes. This recipe brings together the earthy flavors of pearl barley, sautéed fennel, and aromatic herbs, creating a satisfying and comforting filling for the roasted squash. Topped with a sprinkle of grated Parmesan cheese and a drizzle of sweet balsamic vinegar, this dish is both visually appealing and packed with rich flavors. Perfect for a cozy dinner or an elegant fall-inspired meal, this Stuffed Acorn Squash recipe is sure to impress your family and guests alike.

SERVES 4

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 acorn squashes (1½ pounds each), halved pole to pole and seeded
• Salt and pepper
• ¾ cup pearl barley, rinsed and drained
• 1 onion, chopped fine
• 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
• 6 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 1 teaspoon ground coriander
• 2 ounces Parmesan cheese, grated (1 cup)
• 2 tablespoons minced fresh parsley
• 2 tablespoons pine nuts, toasted
• 1 tablespoon unsalted butter
• 4 teaspoons balsamic vinegar

INSTRUCTIONS:

1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil and grease it with 1 tablespoon of olive oil. Brush the cut sides of the acorn squashes with 1 tablespoon of oil, season with salt and pepper, and place them cut side down on the prepared baking sheet. Roast the squashes on the lower-middle rack until tender (a paring knife should slip into the flesh with no resistance), which typically takes 45 to 55 minutes. Once done, remove the squashes from the oven and increase the oven temperature to 450 degrees.
2. While the squashes are roasting, bring 3 quarts of water to a boil in a large saucepan. Stir in the pearl barley and ¼ teaspoon of salt. Return the water to a boil, then reduce the heat to a simmer and cook until the barley is tender, which usually takes 20 to 25 minutes. Once the barley is cooked, drain it.
3. Wipe the now-empty saucepan dry, add the remaining 1 tablespoon of oil, and heat it over medium heat until shimmering. Add the chopped onion and fennel, and cook until softened for about 10 minutes. Stir in the minced garlic, thyme, and coriander, and cook until fragrant for about 30 seconds. Off the heat, stir in the cooked barley, ¾ cup of grated Parmesan cheese, minced parsley, toasted pine nuts, and unsalted butter. Season the mixture with salt and pepper to taste.
4. Flip the roasted squashes over and scoop out the flesh, leaving an ⅛-inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture. Spoon the filling mixture into the squash shells, mounding it slightly, and sprinkle the remaining ¼ cup of grated Parmesan on top. Bake the stuffed squashes on the upper-middle rack until the cheese is lightly browned, which usually takes 5 to 10 minutes. Finally, drizzle the stuffed acorn squashes with balsamic vinegar and serve.

This Stuffed Acorn Squash with Barley recipe is a wholesome and flavorful dish that is perfect for enjoying the delightful taste and texture of acorn squashes in a unique and satisfying way. The combination of tender roasted squash, nutty pearl barley, and aromatic herbs creates a mouthwatering filling that is both nutritious and delicious. Whether served as a vegetarian main course or as an impressive side dish, this stuffed acorn squash recipe is sure to become a favorite during the autumn season and beyond. Enjoy the comfort and goodness of this delightful recipe!