Barley Stuffed Acorn Squash Volumetrics Recipes
STUFFED ACORN SQUASH WITH SAUSAGE, BARLEY AND GOAT CHEESE
Provided by Damaris Phillips
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
- Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine.
- Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.
- Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.
BARLEY-STUFFED ACORN SQUASH (VOLUMETRICS)
Make and share this Barley-Stuffed Acorn Squash (Volumetrics) recipe from Food.com.
Provided by zeldaz51
Categories Vegan
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 Fahrenheit. Coat a baking sheet with cooking spray.
- Place the squash, cut sides up, on the baking sheet and bake 25 minutes.
- Combine remaining ingredients (except paprika) in a medium bowl. Divide this mixture amongst the squash cavities. Sprinkle with paprika and bake 20 to 25 minutes, or until squash is tender.
Nutrition Facts : Calories 214.9, Fat 5.7, SaturatedFat 0.6, Sodium 311.6, Carbohydrate 41.3, Fiber 6.4, Sugar 0.9, Protein 4
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