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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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3 acorn squash 15 cm (6 in.) in diameter
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30 mL (2 tbsp.) olive oil, divided
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To taste, salt and pepper
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250 mL (1 cup) pancetta, diced
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2 stalks celery, diced
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1 carrot, diced
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½ onion, diced
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1 leek (white part only), diced
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250 mL (1 cup) pot barley, rinsed
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750 mL (3 cups) chicken broth
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125 mL (½ cup) grated sharp cheddar
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125 mL (½ cup) grated Parmesan
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5 mL (1 tsp.) chopped fresh sage
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Directions
- Preheat oven to 190°C (375°F).
- 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.
- 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.
- Add the cheddar, Parmesan, and sage, and stir. Stuff the squash halves with this mixture.
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