Herbed Barley Stuffed Squash Recipes

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STUFFED SQUASH WITH PRESERVED-LEMON GRAVY



Stuffed Squash With Preserved-Lemon Gravy image

Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, barley, and fragrant spices. Serve for Thanksgiving dinner.

Provided by Joe Sevier

Time 2h10m

Yield 6-8 servings

Number Of Ingredients 20

¾ cup pitted green olives, plus ¼ cup brine
4 Tbsp. (or more) extra-virgin olive oil, divided
1 medium red onion, finely chopped
2 medium parsnips (about 9 oz.), peeled, finely chopped
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 tsp. cumin seeds, crushed
1 tsp. ground ginger
¾ tsp. ground allspice
½ cup pearl barley
¾ cup dried figs, preferably Smyrna, halved, quartered if large
¼ cup dried apricots, sliced ¼" thick
1 (3½-4-lb.) kabocha or buttercup squash
1 cup walnuts
3 garlic cloves, finely grated
3 Tbsp. extra-virgin olive oil
2 Tbsp. preserved lemon paste (such as NY Shuk)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 Tbsp. all-purpose flour
¼ cup dry white wine
1 bunch parsley and/or mint, coarsely chopped

Steps:

  • Heat a dry large skillet over high. Cook olives, shaking pan occasionally, until blistered and starting to char, about 2 minutes. Transfer to a medium bowl.
  • Heat 3 Tbsp. oil in same skillet and add red onion, parsnips, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are charred and slightly softened, 7-9 minutes. Stir in cumin, ginger, and allspice and cook just until fragrant, about 30 seconds. Scrape vegetables into bowl with olives.
  • Toast barley in same skillet over medium heat (no need to add more oil), stirring often, until slightly darkened, about 1 minute. Stir in olive brine and cook until evaporated, about 30 seconds. Pour in 2 cups water, bring to a simmer, and cook, uncovered, until water is absorbed, 18-20 minutes (barley will not be fully cooked). Transfer barley to bowl with vegetables. Add figs and apricots and toss stuffing to combine. Do ahead: Stuffing can be made 3 days ahead. Cover and chill.
  • Place a rack in middle of oven; preheat to 375°F. Using a pairing knife, cut out a wide circle around squash stem to create a lid (like preparing a jack-o'-lantern); remove lid. Scrape seeds and strings from squash cavity and bottom of lid with a spoon. Place squash on a foil-lined rimmed baking sheet. Using a pastry brush or your hands, coat inside and outside of squash, including lid, with remaining 1 Tbsp. oil (you may need more for a larger squash).
  • Season inside and outside of squash with salt. Scoop stuffing into cavity, packing firmly. Replace lid, which should fit snugly. Place any additional stuffing in a ramekin or small baking dish and add ¼ cup water per 1 cup stuffing; cover with foil. Bake squash with any extra stuffing alongside until a knife slides easily through flesh, 70-80 minutes. Remove from oven.
  • Reduce oven temperature to 350°F. Toast walnuts on a small rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer to a plate and let cool, then coarsely chop.
  • Cook garlic, oil, preserved lemon paste, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium skillet over medium heat, stirring often, until oil is starting to sizzle gently and garlic is just beginning to brown around edges, about 2 minutes. Whisk in flour and cook, whisking, 30 seconds. Pour in wine, whisking to combine. Then gradually pour in 1½ cups water, whisking to combine. Bring to a simmer and cook, whisking occasionally, until gravy is thick enough to coat a spoon, about 5 minutes. Taste and season with more salt if needed.
  • Remove woody stem from top of squash (it should pull off easily) and cut squash into wedges. Using a large sturdy spatula, divide among plates or arrange on a platter and spoon any additional stuffing around. Drizzle gravy over and around, then top with walnuts and herbs.

STUFFED ACORN SQUASH WITH SAUSAGE, BARLEY AND GOAT CHEESE



Stuffed Acorn Squash with Sausage, Barley and Goat Cheese image

Provided by Damaris Phillips

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
Two 1-pound acorn squash, halved lengthwise and seeds removed
Kosher salt and freshly ground black pepper
2 stalks celery, small diced (about 1 cup)
1 large shallot, minced (about 1/2 cup)
1 teaspoon Italian seasoning
1/4 teaspoon dried sage
1 pound Italian sausage or soy sausage, removed from casings
1 cup cooked barley (see Cook's Note)
Finely grated zest of 1 lemon
2 ounces goat cheese
4 teaspoons honey

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 AND HERB-STUFFED VEGETABLES



Barley and Herb-Stuffed Vegetables image

This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h

Yield Serves six

Number Of Ingredients 18

6 medium red or yellow bell peppers, or 2 to 2 1/2 pounds summer squash large ones are best; alternately, use a mixture
1 onion, finely chopped
2 to 4 garlic cloves to taste, finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
2 tablespoons currants or golden raisins, soaked for 5 minutes in hot water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon sugar
2 1/2 cups cooked barley (1 cup uncooked)
Salt
freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped dill or mint
1/2 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Lemon wedges for serving

Steps:

  • Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom.
  • Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper.
  • Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 4 grams

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