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Stuffed Acorn Squash with Purple Prairie Barley®, Roasted Carrots, and Dried Cherries

Stuffed Acorn Squash with Purple Prairie Barley®, Roasted Carrots, and Dried Cherries
This recipe makes an interesting and savory main dish for a vegetarian Thanksgiving or holiday table. The recipe takes some time to prepare, but is well worth the effort. It is sure to impress your dinner guests! Adapted from Delicious Living, November 2008, page 36, Penton Media, Inc.
Stuffed Acorn Squash with Purple Prairie Barley®, Roasted Carrots, and Dried Cherries
This recipe makes an interesting and savory main dish for a vegetarian Thanksgiving or holiday table. The recipe takes some time to prepare, but is well worth the effort. It is sure to impress your dinner guests! Adapted from Delicious Living, November 2008, page 36, Penton Media, Inc.
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Servings 4Servings
Prep Time 20Minutes
Cook Time 60Minutes
Ingredients
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Votes: 0
Rating: 0
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Servings 4Servings
Prep Time 20Minutes
Cook Time 60Minutes
Instructions
  1. Heat 2 teaspoons vegetable oil in saucepan over medium heat. Add onion and cook until softened. Stir in Purple Prairie™ Barley and cinnamon, then add 2 cups of water or vegetable broth. Stir to combine, then bring to a boil, reduce heat, cover, and simmer for 60 minutes. Add more liquid if the moisture is absorbed and continue to cook until the barley is tender. (Barley may be soaked in 2 cups water overnight to reduce cooking time by half.)
  2. Combine 1 teaspoon oil, salt, coriander, and nutmeg with carrots, pecans, and ginger in baking dish. Toss. Roast at 375 degrees for 30-40 minutes on bottom oven rack, stirring occasionally. When the carrots are tender, stir in sage, raisins or cherries, and maple syrup. Roast for another 10 minutes. Remove from heat.
  3. While vegetables are roasting, cut squash in half lenthwise and scoop out seeds. Brush interior with a bit of vegetable oil, then sprinke with salt, pepper, and a dash of coriander and nutmeg. Arrange halves on baking sheet, cut side down. Roast 45- 60 minutes until tender.
  4. Combine barley and carrot mixture. Arrange squash halves, cut side up, on serving platter. Fill with lentil mixture.
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