-
1
Place barley in pot with broth and bay leaf and bring to a boil. Stir and reduce heat. Cover and simmer about 45 minutes or until tender and broth is absorbed. When done, remove from heat, let stand 5 minutes, covered, then fluff with a fork. Set aside.
-
2
While barley is cooking:
-
3
Preheat oven to 400 degrees F.
-
4
Halve the acorn squash the long way. Scrape out and discard seeds. Lightly salt cut sides and lay face down on lightly oiled baking pan. Bake for about 30 minutes or until tender. Test by piercing skin with a fork.
-
5
*PREP:
-
6
Put up a pot of water to boil, then blanch tomatoes (about 30-40 seconds) Remove from water and let cool.
-
7
Peel and dice butternut squash.
-
8
Peel and dice onions, carrots and parsnips.
-
9
Dice celery and peel and dice tomatoes
-
10
Mince garlic. Chop parsley.
-
11
Wash and tear greens and place in steamer, prepped w/ water
-
12
Heat 2 Tbsp oil in a large saute pan on medium heat.
-
13
Saute 1/2 the onion until translucent.
-
14
Add 1/2 the minced garlic and 1/2 the parsley and saute 1 min.
-
15
Add 1-2 tsp coriander and saute 1 min.
-
16
Add diced butternut squash, about 1/2 tsp salt and fresh ground pepper and saute until almost tender.
-
17
Remove from pan and set aside (Or use another large pan for the next step).
-
18
Heat remaining 2 Tbsp oil in a large saute pan on medium heat.
-
19
Saute the remaining onion until translucent.
-
20
Add the remaining minced garlic and the parsley and saute 1 min.
-
21
Add 1-2 tsp coriander, stir and saute 1 min.
-
22
Add carrots, celery and parsnip, stir and saute 2 min. or until just a bit tender.
-
23
Add chopped tomatoes, salt and fresh ground pepper and saute about 5 min, stirring occasionally.
-
24
Add beans and the cooked butternut squash/onion mixture and stir gently.
-
25
Gently fold in cooked barley and cover mixture to heat completely through (about 5 minutes)
-
26
When heated through, fill acorn squash cavities with Barley/Butternut Squash/Vegetable Mixture.
