Roasted Acorn Squash with Barley and Apple Stuffing Recipe

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Wonderful side dish that goes great with any roasted meat.
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Servings:
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Ingredients
  • 1/2 cup barley - cooked
  • 1 apple - skinned, cored and diced
  • 2 tablespoons basil - fresh and chopped
  • 1/2 cup walnuts - chopped
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1/2 cup apple juice
Container: large baking sheet or dish, medium bowl
Directions
COOK
20 mins
READY IN
1.5 hrs
  • Cook the barley according to the package directions. Set aside.
  • Mix diced apples, basil, walnuts, maple syrup and cinnamon in a medium bowl.
  • Add in the barley.
  • Cut the squash in half across the middle and remove the seeds.
  • Cut the ends off each half so it will sit flat.
  • Sprinkle each half with olive oil and place on a baking sheet or baking dish.
  • Fill each cavity with the stuffing mix.
  • Cover with foil.
  • Bake covered at 350° F for one hour, remove the foil and bake for another 20 minutes or until the squash is tender and browned.
  • Boil 1/2 cup of apple juice until it becomes syrupy.
  • Drizzle over the top of the squash before serving.
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