Barley Risotto Stuffed Acorn Squash

A delightful twist on traditional mushroom risotto using hearty barley, complemented by the richness of baked acorn squash and the vibrant pop of pomegranate seeds.

Recipe Inspiration

This recipe was born from a happy accident when I experimented with alternative grains. It all started with a spelt stuffing recipe that resulted in a delicious, albeit excessive, batch. To use leftover veggies, I filled an acorn squash with the remaining stuffing and topped it with parmesan cheese, pomegranate seeds, and kale. The outcome was fantastic. I decided to revisit the idea, but this time with mushroom risotto using barley to maintain a variety of flavors in the dish. The result? A delightful blend of creamy and chewy grains, housed within the warm embrace of baked acorn squash, accented with the bright sweetness of pomegranate seeds. I hope this encourages you to embrace your own happy accidents in the kitchen. Let’s breakdown the stars of this plate:

Star Ingredients

Barley: A hearty grain that brings a creamy chew to this dish while harmonizing with the savory flavors of mushrooms, sage, and rosemary.

Acorn Squash: Baked acorn squash serves as the perfect vessel for the risotto, adding richness and flavor.

Dried Mushrooms: These add a deep umami flavor and rich texture to the barley risotto.

Pomegranate Seeds: These little gems add a burst of brightness and a touch of sweetness to the savory mushroom risotto.

Watch Me Make It

Chef's Notes

Barley risotto is a wonderful departure from the traditional rice-based version. Using the same method of gradually adding hot broth to the grains and allowing it to be absorbed creates a chewy and creamy, not mushy, bowl of warmth. Baked acorn squash, with its rich and hearty flavor, serves as the perfect container for the risotto. Don't worry if you don't have acorn squash; any medium-sized winter squash will work beautifully. To make this recipe plant-based, use vegetable broth and a plant-based cream like cashew cream. Top it off with nutritional yeast or grated macadamia nuts in place of parmesan cheese.

Meal Prep Tips

• You can prepare the baked acorn squash ahead of time and store it until you're ready for assembly.

• Barley risotto can also be made in advance. The starches do cause the risotto to thicken as it cools. To reheat, add a little stock to loosen the risotto and stir before and after heating. Then stuff the squash when you're ready to serve.

Recipe

Barley Risotto Stuffed Acorn Squash

Ingredients:

• 1 medium acorn squash, rinsed

• 2 Tbsp Extra Virgin Olive Oil, divided

• 2 tsp Maple Syrup

• 1.5 Cups Barley

• 1/4 cup shallot, diced

• 2 cloves garlic, minced

• 1 tsp sage, minced

• 1 tsp rosemary, minced

• 1 oz dried mushrooms, small diced

• 4-5 cups of Vegetable Stock or Broth

• 1/2 Cup Cream (substitute cashew cream for vegan)

• 1/4 cup Parmesan Cheese or Nutritional Yeast (optional)

• 2 Tbsp Parsley, Chopped

• 1 Cup Pomegranate arils, for garnish

• Salt and Pepper TT

Directions:

1. Preheat the oven to 375º. Halve and de-seed the acorn squash. Place the squash inside up on a parchment-lined baking sheet and drizzle the insides with 1 tablespoon of olive oil and maple syrup. Season with salt. Turn the squash halves flat-side down and bake until soft, about 40 minutes.

2. Meanwhile, prepare the risotto. Bring vegetable stock or broth to a simmer in a medium saucepan. Keep it warm until you're ready to use.

3. Heat a sauté pan over medium heat. Add the remaining olive oil, shallots, and garlic. Sauté until aromatic and translucent, about 1-2 minutes. Add dried mushrooms to the shallot/garlic mixture and season with salt and pepper. Fold dry barley into the pan and stir continually to toast grains without burning, about 1 minute.

4. After toasting the grains, add enough stock to the mixture to cover the bottom of the pan, about 4-5 oz. Stir to combine and reduce heat to low, bringing the mixture to a simmer. Repeat as the liquid absorbs, gradually stirring stock or broth into the risotto mixture, about 1/3 cup at a time, ensuring the mixture is covered between adding liquid.

5. After all the stock is added, stir in the cream and cheese/nutritional yeast. Remove from heat before assembling.

6. To assemble, place acorn squash halves (or quarters), rind side down on plates or a serving platter. Fill each squash section with hot barley risotto. Top the stuffed squash with chopped parsley, pomegranate arils, and additional cheese or nutritional yeast (if using).

Specialty Ingredients & Tools:

• Bragg Premium Nutritional Yeast Seasoning Shaker Top, 4.5 ounce, 2 Pack

• 365 Everyday Value, Organic Italian Barley, 8.8 oz

Cooking is an art, and you're the artist. Create your masterpiece using these recipes and show off your skills by tagging me on socials @beyondafoodie. Bon appétit!