Ingredients (use vegan versions):
- 1 med to large butternut squash
- 1 cup pearl barley, uncooked
- 2 1/4 cups apple juice, unsweetened
- 2 tablespoons olive oil (extra virgin, light)
- 1 small yellow onion, chopped
- 2 stalks Celery, chopped
- 1/4 to 1/2 cup walnuts, chopped
- 1 1/4 teaspoons each - dried tarragon & sage
- dash of garlic powder, as desired
- dash of salt, as desired
- black pepper, as desired
- 1/2 cup brown vegan sugar
- 1/2 cup apple sauce, unsweetened
- additional brown vegan sugar, to taste
Directions:
1. Preheat oven to 350 deg.
2. In a medium saucepan, bring apple
juice to boil; add barley; cover and
reduce heat to low; simmer until liquid
is absorbed and barley is cooked,
stirring occasionally.
3. Meanwhile, cut squash in half
lengthwise and scoop out seeds. Spray
cut sides and a 9 x 13 inch baking dish
with cooking spray; put squash cut side
down into baking dish. Roast for
approx. 1 hour, or until they feel soft
when pushed down with finger. Let
squash sit until able to handle
comfortably. Increase oven temp to 400
degrees.
4. While squash if cooling, put olive
oil in skillet over medium heat. Add
onion and saute for 2-3 minutes;
add celery and saute for about 2
minutes; add walnuts and saute until
onion is translucent and walnut are a
bit toasted. Reduce heat to low.
5. Scoop out pulp from squash halves,
leaving shells intact. Add squash to
onion mixture and mix well; add spices
and mix well. Add applesauce and brown
sugar, stirring until well mixed (over
low heat). Stir in cooked barley till
mixed.
6. Put mixture in squash shells.
Sprinkle with additional brown sugar,
if desired; put in oven and cook until
heated through.
This recipe can be used as a main dish
for 2 people. Round out with a salad
and some vegan bread. Or use as a side dish
for 4 to 6 people, where the squash shells
are used as a "serving dish". The
spices used mix together surprisingly
well. A flavor that needs to be tasted
to fully appreciate. Enjoy!
Serves: up to 6
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