winter squash recipe by Chef Annette Tomei

Roasted Winter Squash with Autumn Fruit Barley and Braised Greens

winter squash recipe by Chef Annette TomeiFrom The First Dinner of the Rest of My Life. Read the introduction.

Roasted Winter Squash with Autumn Fruit Barley and Braised Greens
This hearty dish is a great vegetarian entrée or can be served as a side dish for carnivores (I recommend pork products). This yields 4-8 servings, depending on how you use it. I mixed the ingredients together, risotto-style, and froze portions for future meals (to use within 2 months).

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winter squash recipe by Chef Annette Tomei
Roasted Winter Squash with Autumn Fruit Barley and Braised Greens
Course: vegetarian
Ingredients
  • 1 medium winter squash (kabocha butternut, acorn, etc.), halved or quartered, seeds removed
  • 1 T olive oil
  • Salt and fresh-ground black pepper
  • 3/4 c pearl barley
  • 1 1/2 c water
  • 1 t salt
  • 1/2 c raisins
  • 1/3 c Moosewood Hollow “Sweet Autumn” maple syrup * “infused with sweet spices and vanilla”
  • 1 medium red onion sliced thin
  • 1 medium apple sliced thin (peeled or not)
  • 1 t olive oil
  • 1 T butter
  • Salt and fresh-ground black pepper
  • 1 pieces bunch greens (chard kale, mustard greens, spinach, etc.), cleaned, torn to& dried
  • 1/4 c white wine in addition to the one you should be drinking at this time
  • More salt and fresh-ground black pepper
  • 1 pomegranate worth of seeds for garnish and snacking while you cook
Instructions
Prepare the squash:
  1. Preheat the oven to 400 degrees. Lightly oil a 13x9x2 baking pan.
  2. Cut and clean the squash. Rub with olive oil. Sprinkle with salt and pepper. Place skin down in the baking pan. Add approximately 1/2 inch of warm water to the pan.
  3. Bake for 40-50 minutes or until squash is tender.
Prepare the barley:
  1. Pour the barley grains onto a baking sheet to check for “foreign matter” (small pebbles and dirt lumps), then rinse the barley well.
  2. Place in a 2 -quart saucepan with the water, salt and raisins.
  3. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for approximately 40 minutes.
  4. When cooked through, stir in the maple syrup then season with salt and pepper to taste.
Prepare the Greens:
  1. Heat olive oil and butter in a sauté pan (or sexy reduction saucepan!) until butter bubbles and melts. Add the apples and don't move the pan until they begin to caramelize. Add the onions, sauté until tender and golden. Season with salt and pepper.
  2. Reduce the heat to low, place the greens on top of the sautéed onions and apples. Sprinkle with a bit of salt and pepper. Add the wine and cover the pan until the greens begin to wilt. Stir gently and season to taste.
To serve:
  1. As an entrée, place a piece of roasted squash on a plate. Top with greens and a scoop of the barley. Garnish with pomegranate seeds and a drizzle of the infused maple syrup around the plate.
  2. For a more casual effect, scrape the squash from its shell into the barley mixture, fold in and re-season. Serve the greens on the side or fold them in also.

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