Print Recipe
Barley-Stuffed Squash
Course Sides
Servings
Ingredients
  • 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
Course Sides
Servings
Ingredients
  • 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
Instructions
  1. In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons butter until barley is lightly browned.
  2. 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.
  3. In the meantime, place squash halves in greased baking dish, cut side down.
  4. Bake at 400° F for 30 minutes or until squash is tender.
  5. Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.
  6. Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter.
  7. Return filled squash halves to oven. Bake at 350° F for 20 minutes longer.