Barley-Stuffed Squash

Course Sides
Servings 4


  • 1 Cup barley (pearl, hulless, or hulled)
  • 1/2 Cup chopped onion
  • 1/2 Cup chopped celery
  • 1 Cup shredded carrot
  • 4 Teaspoon butter
  • 3 Cups chicken broth
  • 1/2 Teaspoon thyme
  • 2 medium acorn squash (about 1 lb. each), halved and seeds removed
  • salt to taste


  • In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons butter until barley is lightly browned.
  • Add chicken broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes (50-55 is hulless or hulled barley) or until barley is tender and liquid is absorbed.
  • In the meantime, place squash halves in greased baking dish, cut side down.
  • Bake at 400° F for 30 minutes or until squash is tender.
  • Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.
  • Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter.
  • Return filled squash halves to oven. Bake at 350° F for 20 minutes longer.