toasted walnut mushroom and barley stuffed acorn squash with rosemary honey
A mere few sleeps remain until Thanksgiving and some of you procrastinators may be struggling to scrounge up a good main or hearty side. I’m here for you. Stuffed squashes are loads of fun to create – you can enlist the whole family to the cause – and your tastebuds will jump aboard the bevy of flavors created by this here rendition. Hearty barley serves as a grain base to a savory mushroom saute and a delightful crunch from the walnuts, then everything is topped off with drizzles of honey tinted with woodsy rosemary. Hooked yet?
I am blessed with a man with an open-minded view about food. His only restraints are Brussels sprouts and cauliflower, which are two autumnal staples I whip up for myself often but won’t force upon him. Hence, the concept of an acorn squash with a veggie-friendly filling shoved inside didn’t repel him. He happily tries my vegetarian dishes and gave this one a thumbs up even with its varied and somewhat nontraditional combinations.
The cool thing about this recipe is you get a bit of everything in one serving – and you can eat the vessel. The stuffing minimizes how many dishes you require for a satiating holiday if a minimalistic approach to Thanksgiving suits you and your family, say you cook for one or two or just don’t observe a giant feast as your choice eating. I am about the Thanksgiving sides, truly, but not everyone is. If turkey isn’t on the menu but you don’t want bland, bookmark these guys for your eating pleasure.
If you enjoy this recipe please leave a comment letting me know your thoughts! Find me, always, on Instagram for more training and nom content to fill your mind and, hopefully, your tastebuds.
More mushroom fun:
Mojo Portobello Tacos with Limey Pickled Red Onions
Garlicky Mushroom Marinara…With a Surprise Ingredient
Ingredients
- 2 acorn squashes, halved with guts removed
- 2 tbsp olive oil
- 1/4 cup honey
- 3 tbsp fresh rosemary, minced (divided)
- 1/4 tsp salt
- 2 tbsp hot water
- 10 oz baby portobella mushrooms, sliced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup pearl barley
- 2 cups water or stock
- 2 cups kale, chopped
- kosher salt and pepper, to taste
- 2 oz feta cheese
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment. Mix hot water, honey, rosemary, and salt in a small bowl until honey dissolves. Creating a simple syrup out of the honey makes it much easier to apply to the squashes. Lay squashes on the baking sheet and first brush with olive oil, then the rosemary honey until well coated. Reserve some honey for later, maybe a tablespoon or two. Roast squashes for 50-60 minutes until fork-tender.
- In the last 30 minutes of the squashes' cooking time, start preparing the barley-mushroom mixture. Heat 1 tbsp olive oil over medium. Add shallots and garlic and cook until shallots soften and mixture is fragrant, about 1-2 minutes. Add mushrooms, rosemary, and a touch of salt and pepper. Stir once, then let simmer, undisturbed, for 3 minutes before tossing again. Repeat the sit-stir process two or three more times until mushrooms release some of their juices and are caramelized around the edges. Toss in barley and toast for 2-3 minutes, then add broth or water. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes until barley absorbs most of the water and is tender but chewy. Turn off heat and add kale. Stir until wilted, about a minute or two.
- By the time your filling is ready, the squashes should be cooked. If the timer went off in the process of concocting the barley blend, be sure to remove the squashes from the oven and set aside.
- When all components are complete, turn the broiler to HIGH. Spoon the barley mixture evenly between the acorn squash halves. Top with feta cheese. Drizzle remaining rosemary honey over each squash. Place under the broiler for 3-4 minutes until feta bubbles and turns a nice golden brown. Be careful not to burn! Serve warm with chopped parsley, if desired.
