Maple dijon glazed roasted butternut squash stuffed with a barley, caramelized onion, spinach, goat cheese, garlic & herb concoction. 🍴
Ingredients:
•1 medium butternut squash, halved lengthwise, seeds removed
For the glaze:
•1 Tbsp melted salted butter
•1 Tbsp maple syrup
•1 Tbsp mustard
•1/2 tsp salt
•Black pepper to taste
For the filling:
•1/2 cup pearl barley
•1 cup broth (vegetable to keep it vegetarian or chicken)
•1 tsp dried thyme
•1 Tbsp salted butter
•1 large sweet onion, finely chopped
•2 Tbsp apple cider vinegar
•1 tsp brown sugar
•2 large garlic cloves, minced
•2-3 cups fresh spinach
•3 oz goat cheese or feta
Instructions:
1. Preheat oven to 425F with a rack in the middle. Line a baking sheet with parchment paper or a silicone baking mat.
2. Use a sharp knife to score the flesh of the squash, be careful not to poke through the skin. Place them cut side up on the baking sheet.
3. In a mug or small bowl mix together butter, maple syrup, mustard, salt & pepper. Brush this over the squash halves then roast them for about 45 minutes until they are quite soft when poked with a fork. (If they seem to be browning too quickly toward the end, tent with foil.)
4. While the squash bakes, add barley, broth, and thyme to a small saucepan and bring to a boil. Reduce heat and simmer for around 40 minutes.
5. Next, the filling! In a large skillet over medium heat melt the butter, add onions and a pinch of salt and pepper. Cook until the onion starts to soften and become translucent then add the brown sugar and apple cider vinegar, reduce while stirring occasionally until the onions are nice and caramelized.
6. To the onions, add in the minced garlic and spinach. Cook another minute longer, until garlic is fragrant and spinach has wilted. Stir in the cooked barley and cheese. Season with salt and pepper to taste.
7. Remove the squash from the oven when it is soft and brown. Spoon the glaze that has pooled in the hollows over the scored portion and let it reabsorb while you heap the barley mixture into the squash bowls. Return to the oven for five minutes then serve!