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Courges farcies à l’orge, à la pancetta et aux deux fromages

Squash with barley, pancetta, and two-cheese stuffing

Appetizers | Easy | 1 hour
Appetizers
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 190°C (375°F).
  2. Cut squash crosswise and brush inside with 15 mL (1 tbsp.) of oil. Season with salt and pepper. Place squash halves cut-side down on a parchment-lined baking sheet and bake for 40 minutes or until tender. Set aside.
  3. Meanwhile, heat the oil in a medium-sized saucepan over medium heat and sauté pancetta, about 2 minutes. Add celery, carrot, and onion and fry until softened, about 3 minutes. Add leek and continue cooking for 2 minutes. Add barley, pour in the broth, and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until barley is tender and liquid is absorbed, 25 to 30 minutes.
  4. Add the cheddar, Parmesan, and sage, and stir. Stuff the squash halves with this mixture. 

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