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The first thing to do is preheat your oven to 400 degrees (F).
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Next using a large sharp knife, cut the butternut squashes in half, lengthwise.
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Place them on a baking sheet face up and let them bake undisturbed for about 30 minutes.
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Dont worry about removing the seeds, they come up easier after the squash is baked.
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After 30 minutes, pull them from the oven and remove the seeds with a spoon.
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With a small paring knife, cut a rim around the squash leaving about 1/2 of a squash rim.
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The idea is to remove the squash in rustic cubes.
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Youll want to keep the shell intact because well be stuffing it later and baking.
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Next, its time to cook the barley.
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In a small pot, add 3 cups chicken stock and the barley.
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Let it come to a boil, then turn down the heat and allow the barley to cook for about 45 minutes on a low simmer.
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Please note, I did not use the instant barley.
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While the barley is cooking, begin making the chicken meatballs.
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I discovered recently that using a food processor is a great way to grind up meat.
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I personally love the idea of knowing exactly what is going into my ground products.
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No mystery meat here!
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I added the whole chicken breasts to the food processor.
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Next roughly chop up the garlic, rosemary, thyme and about 3 tablespoons of the fresh sage and add that to the processor.
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Also add 1 tablespoon of rubbed sage or poultry seasoning and salt.
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Then add the mayonnaise.
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I know that sounds really weird right?
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But youll have to trust me on this.
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If you dont add it to the mixture, the meatballs will turn out really dry since were using boneless, skinless chicken breasts.
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Turn the food processor on and let it run until you have a smooth consistency.
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Remove the lid and add the egg and bread crumbs.
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Let the food processor run until all of the ingredients are blended well.
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Now were ready to form the meatballs.
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Make them on the small side I think they work best in this dish.
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Then place them on a baking dish and bake at 400 degrees for about 25 minutes or until golden brown.
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While the meatballs are baking, begin sauteing the onion in a deep skillet adding the 2 tablespoons of olive oil.
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Add 1 tablespoons of rubbed sage and the grated nutmeg.
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When its done, drain the barley well and add to the pot with the onions.
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Next goes the chunks of butternut squash, the chicken meatballs, remaining sage (reserve about 1 tablespoon of the fresh sage to garnish at the end) and 1 cup of chicken stock and season with salt to your taste.
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Remember that the chicken stock has salt in it so go easy on the salt.
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Ok were almost done!
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Remember the shells of the butternut squash we reserved?
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Ok, now its time to put this mixture back into the shells.
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Top each butternut squash with a little shredded Parmesan cheese and bake in the oven just for a few minutes until the cheese melts.
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Garnish with the remaining roughly chopped fresh sage.
