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Ingredients
- 1 Cup PEARL BARLEY
- 1/2 Cup chopped onion
- 1/2 Cup chopped celery
- 1 Cup shredded carrot
- 4 Teaspoon butter
- 3 Cups chicken broth
- 1/2 Teaspoon thyme
- 2 medium acorn squash (about 1 lb. each), halved and seeds removed
- salt to taste
Ingredients
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Instructions
- In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons butter until barley is lightly browned.
- Add chicken broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley is tender and liquid is absorbed.
- In the meantime, place squash halves in greased baking dish, cut side down.
- Bake at 400° F for 30 minutes or until squash is tender.
- Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.
- Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter.
- Return filled squash halves to oven. Bake at 350° F for 20 minutes longer.
