Barley Stuffed Acorn Squash

Barley Stuffed Acorn Squash
Prep Time
15 min
Cook Time
1h 10 min
4 servings

“On the farm I grew up on we always had a large vegetable garden and squash was a vegetable that I looked forward to eating each fall. Mom prepared it simply; she roasted it and melted her homemade butter on top. This recipe adds a few more ingredients and dresses the squash up into a superb main dish while adding a modern twist to an old favourite.” —Rosemary



cup pearl barley, rinsed using a wire strainer
cup no salt added chicken broth
medium-sized acorn squashes
small onion, diced
clove garlic, minced
cup chopped button mushrooms
roasted red pepper, chopped
Northern Spy, Russet or a tart Canadian apple, diced
cup chopped walnuts
tsp crumbled dried sage leaves
to taste salt and pepper (optional)
cup shredded old Cheddar cheese


Step 1

Place barley in a small saucepan with broth and bring to the boil; cover, reduce heat to simmer and cook until tender, about 25 to 35 minutes.

Step 2

Preheat oven to 375°F (190°C). Line a 9- × 13-inch (23 × 33 cm) rimmed baking sheet with wet parchment paper. Set aside.

Step 3

Scrub squash well. Cut in half lengthwise and remove seeds, scooping out some squash to make a larger cavity. Place squash cut side down on the prepared pan.

Step 4

Bake for 45 minutes or until flesh is tender when pierced with a sharp knife. Remove squash and increase oven temperature to 425°F (220°C). If the parchment paper is burnt, discard and reline pan with clean parchment paper.

Step 5

In a 4-cup (1 L) microwave-safe container, cook onion and garlic in microwave on high for 1 minute. Stir. Add mushrooms and cook for 1 additional minute on high. Stir, add cooked barley, roasted red pepper, apple, walnuts and sage. Mix together and cook on high for 1 minute. Taste and season with salt and pepper if desired.

Step 6

Place squash in prepared pan and spoon mixture into squash halves. Sprinkle cheese on top. Bake for 10 minutes or until cheese is bubbly and mixture is heated through.

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