philrose
Well-Known Member
Made this last night. So simple for when you just want to watch football and have a beer instead of fussin in the kitchen. Fluffy barley with earthy sweetness of squash and rich goat cheese.
Acorn Squash and whole hulled barley
Serves 2
1 acorn Squash
1 tablespoon olive oil/butter
Salt and Pepper
1 cup dry barley, whole, hulled
1 tsp butter
Large pinch salt
2 cups near-boiling veg stock
Preheat oven to 350
Cut Squash in two halves. Discard pulp and seeds, rub down with the oil and season liberally with kosher salt & pepper.
Combine all ingredients for barley in ceramic vessel, cover tightly.
Bake both for ~1 hr until squash is tender
Fluff the barley with back of a fork, season with large crystal salt and pepper. Fill the squash halves with the barley. Finish with parsley and crumbled goat cheese. Serve with Hoppy or roasty beers.
This would be great with a little crispy bacon.
Acorn Squash and whole hulled barley
Serves 2
1 acorn Squash
1 tablespoon olive oil/butter
Salt and Pepper
1 cup dry barley, whole, hulled
1 tsp butter
Large pinch salt
2 cups near-boiling veg stock
Preheat oven to 350
Cut Squash in two halves. Discard pulp and seeds, rub down with the oil and season liberally with kosher salt & pepper.
Combine all ingredients for barley in ceramic vessel, cover tightly.
Bake both for ~1 hr until squash is tender
Fluff the barley with back of a fork, season with large crystal salt and pepper. Fill the squash halves with the barley. Finish with parsley and crumbled goat cheese. Serve with Hoppy or roasty beers.
This would be great with a little crispy bacon.