Stuffed Acorn Squash With Barley for Two

Name: Stuffed Acorn Squash With Barley for Two
Yield: Serves 2
Ingredients: 1 , acorn squash (1½ pounds), halved pole to pole and seeded; 2 tablespoons, extra-virgin olive oil; , Salt and pepper; ¼ cup, pearl barley; ½ , fennel bulb, stalks discarded, bulb cored and chopped fine; 1 , shallot, minced; 3 , garlic cloves, minced; ½ teaspoon, ground coriander; ¼ teaspoon, minced fresh thyme or pinch dried; 1½ ounces, Parmesan cheese, grated (¾ cup); 2 tablespoons, minced fresh parsley; 2 tablespoons, pine nuts, toasted; 1 tablespoon, unsalted butter; , Balsamic vinegar

8 comments

For a vegetarian entrée that would satisfy even an ardent carnivore, we turned to stuffed squash.

A cookbook recipe exclusively for All-Access members from All-Time Best Dinners for Two

SERVES2

TIME1¼ hours

Stuffed Acorn Squash With Barley for Two

A cookbook recipe exclusively for All-Access members from All-Time Best Dinners for Two

WHY THIS RECIPE WORKS

A single acorn squash, split in half and stuffed, was just right for two servings. Stuffing the raw squash and then roasting it gave us undercooked squash and dry filling, so we roasted the squash on its own first. We tried various grains i...

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