Barley and curried vegetable stuffed acorn squash
Chef
Fri Reyes
Hospital
Scripps Health
Cook time
1 hour 15 minutes
Yield
50 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
25 pieces acorn squash, cut in half
1 pound 11 ounces barley
2 1/2 quarts vegetable stock
2 cups yellow onions, diced
1/2 cup garlic, chopped
1/2 cup ginger, chopped
2 cups celery, diced
2 cups carrots, diced
1/2 cup olive oil, plus some for brushing squash
1 cup caramelized pecans, chopped
2/3 cup dried cranberries
1/3 cup sliced almonds
1/3 cup yellow curry powder
1 1/3 tablespoons garam masala
1/2 cup cilantro, chopped
1 cup coconut milk
Salt and pepper, to taste
1 pound 11 ounces barley
2 1/2 quarts vegetable stock
2 cups yellow onions, diced
1/2 cup garlic, chopped
1/2 cup ginger, chopped
2 cups celery, diced
2 cups carrots, diced
1/2 cup olive oil, plus some for brushing squash
1 cup caramelized pecans, chopped
2/3 cup dried cranberries
1/3 cup sliced almonds
1/3 cup yellow curry powder
1 1/3 tablespoons garam masala
1/2 cup cilantro, chopped
1 cup coconut milk
Salt and pepper, to taste
preparation
Instructions
1. Cut and remove seeds from the squash. Brush the inside of the squash with olive oil, then season with salt and pepper.
2. Roast in a 350°F oven for 30 minutes or until cooked through.
Combine the barley and 9 ounces of the vegetable stock in a pot and simmer until cooked.
3. In a separate pan, sauté the onions, celery, ginger, garlic, and carrots with the other half of the olive oil.
4. Once the onions and celery are translucent, add the barley and cook until the grains are coated with the mixture.
5. Add the curry powder, garam masala, dried cranberries, and nuts.
6. Continue cooking until aromatic, then finish with the coconut milk, cilantro, and the rest of the vegetable stock until the liquid has thickened the product. Adjust seasoning if needed.
7. Take the mixture and stuff it inside the acorn squash, then place back in the oven for 5 to 10 minutes or until the squash is heated through.
2. Roast in a 350°F oven for 30 minutes or until cooked through.
Combine the barley and 9 ounces of the vegetable stock in a pot and simmer until cooked.
3. In a separate pan, sauté the onions, celery, ginger, garlic, and carrots with the other half of the olive oil.
4. Once the onions and celery are translucent, add the barley and cook until the grains are coated with the mixture.
5. Add the curry powder, garam masala, dried cranberries, and nuts.
6. Continue cooking until aromatic, then finish with the coconut milk, cilantro, and the rest of the vegetable stock until the liquid has thickened the product. Adjust seasoning if needed.
7. Take the mixture and stuff it inside the acorn squash, then place back in the oven for 5 to 10 minutes or until the squash is heated through.
