Acorn Squash, Walnut And Zucchini Loaf Recipe

Name: Acorn Squash, Walnut And Zucchini Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 10 1/2 ounces acorn squash seeded, peeled, finely chopped; 2 stalks celery finely chopped; 1 red onion finely chopped; 2 cloves garlic minced; 2 teaspoons rosemary leaves fresh; 7 ounces pearl barley; 1/2 cup white wine; 2 cups vegetable stock; 4 zucchini thinly sliced lengthwise; 1 1/4 cups walnuts chopped; 1/3 cup fresh breadcrumbs; 2 ounces Parmesan cheese grated; 2 eggs beaten; tomato salsa; 2 tomatoes chopped, seeded; 1 tablespoon fresh parsley chopped; 1 tablespoon olive oil; 2 teaspoons lemon juice

Servings: persons

3 tablespoons butter
10 1/2 ounces acorn squash seeded, peeled, finely chopped
2 stalks celery finely chopped
1 red onion finely chopped
2 cloves garlic minced
2 teaspoons rosemary leaves fresh
7 ounces pearl barley
1/2 cup white wine
2 cups vegetable stock
4 zucchini thinly sliced lengthwise
1 1/4 cups walnuts chopped
1/3 cup fresh breadcrumbs
2 ounces Parmesan cheese grated
2 eggs beaten
tomato salsa
2 tomatoes chopped, seeded
1 tablespoon fresh parsley chopped
1 tablespoon olive oil
2 teaspoons lemon juice

1
Preheat oven to 350u00b0F. Grease and line a 9x5 inch loaf pan with parchment paper.
2
Melt butter in a saucepan. Saute squash, celery and onion for 4-5 mins. Add garlic and rosemary. Cook for 1 min. Add barley. Cook for 1 min, tossing to coat. Add wine and cook for 1-2 mins, or until almost absorbed. Add stock, 1 cup at a time, stirring until absorbed. Cover and let cool slightly.
3
Meanwhile, heat a grill pan over high heat. Lightly coat zucchini with oil. Grill for 1 min per side, or until tender. Line loaf pan with zucchini, slightly overlapping.
4
Combine nuts, breadcrumbs, Parmesan and eggs with barley. Season. Press firmly into prepared pan, folding excess zucchini over top. Cover with foil and bake for 45 mins. Remove foil and bake another 10-15 mins. Let cool in pan for 10 mins.
5
Meanwhile, to make the tomato salsa, combine tomato, parsley, oil and lemon juice. Season.
6
Serve loaf with tomato salsa.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons butter, 10 1/2 ounces acorn squash seeded, peeled, finely chopped, 2 stalks celery finely chopped, 1 red onion finely chopped, and more.

Yes, Acorn Squash, Walnut And Zucchini Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash, Walnut And Zucchini Loaf

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