{"id":2596,"date":"2025-12-17T20:30:29","date_gmt":"2025-12-17T20:30:29","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/?p=2596"},"modified":"2025-12-17T20:30:29","modified_gmt":"2025-12-17T20:30:29","slug":"barley-stuffed-acorn-squash","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=2596","title":{"rendered":"Barley Stuffed Acorn Squash"},"content":{"rendered":"<p>A delightful twist on traditional mushroom risotto using hearty barley, complemented by the richness of baked acorn squash and the vibrant pop of pomegranate seeds. A heartwarming recipe perfect for any winter evening.<\/p>\n<h3>recipe Inspiration <\/h3>\n<p>This recipe was born out of a happy accident when I was experimenting with alternative grains. It all started with a spelt stuffing recipe that resulted in a delicious, albeit excessive, batch. To use up leftover veggies, I decided to fill an acorn squash with the remaining stuffing and topped it with parmesan cheese, pomegranate seeds, and kale. The outcome was fantastic. I decided to revisit the idea, but this time with mushroom risotto using barley to maintain a variety of flavors in the dish. The result? A delightful blend of creamy and chewy grains, housed within the warm embrace of baked acorn squash, accented with the bright sweetness of pomegranate seeds.<\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2022\/09\/IMG_4583-768x1024.jpg\" alt=\"Peach Cobbler Topping By Beyond a Foodie\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<h3>star ingredients <\/h3>\n<p><strong>Barley<\/strong>: A hearty grain that brings a creamy chew to this dish while harmonizing with the savory flavors of mushrooms, sage, and rosemary.<\/p>\n<p><strong>Acorn Squash<\/strong>: Baked acorn squash serves as the perfect vessel for the risotto, adding richness and flavor.<\/p>\n<p><strong>Dried Mushrooms<\/strong>: These add a deep umami flavor and rich texture to the barley risotto.<\/p>\n<p><strong>Pomegranate Seeds<\/strong>: These little gems add a burst of brightness and a touch of sweetness to the savory mushroom risotto.<\/p>\n<p>\u00a0<\/p>\n<h3>Chef&#8217;s Notes <\/h3>\n<p>Barley risotto is a wonderful departure from the traditional rice-based version. Using the same method of gradually adding hot broth to the grains and allowing it to be absorbed creates a chewy and creamy, not mushy, bowl of warmth. Baked acorn squash, with its rich and hearty flavor, serves as the perfect container for the risotto. Don&#8217;t worry if you don&#8217;t have acorn squash; any medium-sized winter squash will work beautifully. To make this recipe plant-based, use vegetable broth and a plant-based cream like cashew cream. Top it off with nutritional yeast or grated macadamia nuts in place of parmesan cheese.<\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/IMG_5666-scaled.jpg\" alt=\"barley stuffed risotto acorn squash\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<h3 data-block-id=\"block-6943e79b-edfa-4173-a83b-5ae759bdea60\">Meal Prep Tips\u00a0<\/h3>\n<p data-block-id=\"block-54b3f863-7690-41e0-bfce-6e2717fc1bbc\">This peach cobbler topping can be made in advance and stored in the refrigerator for up to 2 weeks. To use, take out a portion of your filling and warm it up to use on your favorite breakfast. I love to use it on top my brown sugar bourbon oatmeal<\/p>\n<h2>Watch Me make it<\/h2>\n<p>\t\t<iframe loading=\"lazy\" title=\"I went a little overboard on the olive oil\u2026 #risotto #squash #fallrecipes #foodie\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/QYrARmAOgBE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\t\t<\/p>\n<h2>full recipe<\/h2>\n<p>\t\t\t<!--WPRM Recipe 2598--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Barley Risotto Stuffed Acorn Squash<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/IMG_5666.-150x150.jpg\"\/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n<ul>\n<li>parchment-lined baking sheet<\/li>\n<li>medium saucepan<\/li>\n<li>Saut\u00e9 pan<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>Acorn Squash<\/h4>\n<ul>\n<li>1  medium acorn squash (rinsed)<\/li>\n<li>2  tbsp  extra virgin olive oil (divided)<\/li>\n<li>2  tsp  maple syrup<\/li>\n<\/ul>\n<h4>Barley Risotto<\/h4>\n<ul>\n<li>1.5  cups  barley<\/li>\n<li>1\/4  cup  shallot (diced)<\/li>\n<li>2  cloves  garlic (minced)<\/li>\n<li>1  tsp  sage (minced)<\/li>\n<li>1  tsp  rosemary (minced)<\/li>\n<li>1  oz  dried mushrooms (small diced)<\/li>\n<li>4-5  cups  vegetable stock or broth<\/li>\n<li>1\/2  cup  cream  ((substitute cashew cream for vegan))<\/li>\n<li>1\/4  cup  parmesan cheese or nutritional yeast  ((optional))<\/li>\n<li>2  tbsp  parsley (chopped)<\/li>\n<li>1  cup  pomegranate arils (for garnish)<\/li>\n<li>tt salt and pepper <\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Acorn Squash<\/h4>\n<ol>\n<li>\n<p>\u00a0Preheat oven to 375\u00ba. Halve and de-seed an acorn squash. On a parchment-lined baking sheet, place acorn squash flat-side up and drizzle the insides of the squash with 1 tablespoon of olive oil, and maple syrup. season with salt. <\/p>\n<\/li>\n<li>\n<p>Turn squash halves flat-side down, and bake until soft, about 40 minutes. <\/p>\n<\/li>\n<li>\n<p>Remove from oven cover, and keep warm until ready for assembly. Baked acorn squash can be cut into quarters if serving as a side dish.<\/p>\n<\/li>\n<li>\n<p><strong>Meanwhile, prepare risotto.<\/strong>\u00a0Bring vegetable stock, broth to a simmer in a medium saucepan. turn stock to low until ready to use.<\/p>\n<\/li>\n<\/ol>\n<h4>Barley Risotto <\/h4>\n<ol>\n<li>\n<p>Bring a saut\u00e9 pan to medium heat. Add remaining olive oil, shallots, and garlic. <\/p>\n<\/li>\n<li>\n<p>Saut\u00e9 until aromatic and translucent about 1-2 minutes. Add dried mushrooms to shallot\/garlic mixture and season with salt and pepper.  <\/p>\n<\/li>\n<li>\n<p>Fold dry barley into the pan and stir continually to toast grains without burning for about 1 minute.<\/p>\n<\/li>\n<li>\n<p>After toasting the grains, add your chopped rosemary and sage only enough stock to the mixture to cover the bottom of the pan, about 4-5 oz. Stir to combine, and reduce heat to low, bringing mixture down simmer. <\/p>\n<\/li>\n<li>\n<p>Repeat as the liquid absorbs, by gradually stirring stock\/broth into the risotto mixture about 1\/3 cup at a time. Be sure to cover between adding liquid.<\/p>\n<\/li>\n<li>\n<p>After all stock is added, stir in cream (if using) and cheese\/nutritional yeast. Remove from heat before assembling.<\/p>\n<\/li>\n<\/ol>\n<h4>Assembly<\/h4>\n<ol>\n<li>\n<p>*To assemble:* place acorn squash halves (or quarters), rind side down on plates or serving platter. <\/p>\n<\/li>\n<li>\n<p>Fill each squash section with hot barley risotto\u2014top stuffed squash with chopped parsley, pomegranate arils and additional herbs\/cheese.<\/p>\n<\/li>\n<li>\n<p>Serve immediately <\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Drinks, Entrees<\/div>\n<div class=\"wprm-fallback-recipe-meta-cuisine\">American, Italian<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">acorn squash, barley, butternut squash, carrots, fall recipes, pumpkin, risotto, soup series, spiced, thanksgiving, winter squash<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe-->\t\t<\/p>\n<h3>Pin It <\/h3>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/14-1-576x1024.png\" alt=\"\" loading=\"lazy\" \/><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/8-2-576x1024.png\" alt=\"\" loading=\"lazy\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A nutritious play on traditional mushroom risotto, which usually features arborio rice. Barley is a hearty grain that adds a creamy chew and holds up to the bold savory flavors of mushroom, sage and rosemary. Any winter squash, like butternut, or ugly -is great for this recipe.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2596","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"A nutritious play on traditional mushroom risotto, which usually features arborio rice. Barley is a hearty grain that adds a creamy chew and holds up to the bold savory flavors of mushroom, sage and rosemary. 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Any winter squash, like butternut, or ugly -is great for this recipe."},"aioseo_meta_data":{"post_id":"2596","title":null,"description":null,"keywords":null,"keyphrases":null,"primary_term":null,"canonical_url":null,"og_title":null,"og_description":null,"og_object_type":"default","og_image_type":"default","og_image_url":null,"og_image_width":null,"og_image_height":null,"og_image_custom_url":null,"og_image_custom_fields":null,"og_video":null,"og_custom_url":null,"og_article_section":null,"og_article_tags":null,"twitter_use_og":false,"twitter_card":"default","twitter_image_type":"default","twitter_image_url":null,"twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_title":null,"twitter_description":null,"schema":{"blockGraphs":[],"customGraphs":[],"default":{"data":{"Article":[],"Course":[],"Dataset":[],"FAQPage":[],"Movie":[],"Person":[],"Product":[],"ProductReview":[],"Car":[],"Recipe":[],"Service":[],"SoftwareApplication":[],"WebPage":[]},"graphName":"","isEnabled":true},"graphs":[]},"schema_type":"default","schema_type_options":null,"pillar_content":false,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":null,"robots_max_videopreview":null,"robots_max_imagepreview":"large","priority":null,"frequency":null,"local_seo":null,"breadcrumb_settings":null,"limit_modified_date":false,"ai":null,"created":"2025-12-18 22:41:23","updated":"2025-12-18 22:41:23","seo_analyzer_scan_date":null,"focus_keyword":null,"additional_keywords":null,"truseo_locale":null},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/www.beyondafoodie.com\" title=\"Home\">Home<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/www.beyondafoodie.com\/?cat=1\" title=\"Uncategorized\">Uncategorized<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\tBarley Stuffed Acorn Squash\n\t\t<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/www.beyondafoodie.com"},{"label":"Uncategorized","link":"https:\/\/www.beyondafoodie.com\/?cat=1"},{"label":"Barley Stuffed Acorn Squash","link":"https:\/\/www.beyondafoodie.com\/?p=2596"}],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"arica@ajmbrands","author_link":"https:\/\/www.beyondafoodie.com\/?author=1"},"uagb_comment_info":0,"uagb_excerpt":"A nutritious play on traditional mushroom risotto, which usually features arborio rice. Barley is a hearty grain that adds a creamy chew and holds up to the bold savory flavors of mushroom, sage and rosemary. Any winter squash, like butternut, or ugly -is great for this recipe.","_links":{"self":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2596"}],"version-history":[{"count":0,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2596\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}