Roasted Winter Squash with Whole Grains
This simple and healthy roasted squash recipe brings all the flavors of fall and winter into one dish.
Ingredients
- 1 medium winter squash (kabocha butternut, acorn, etc.), halved or quartered, seeds removed
- 1 tbsp olive oil
- Salt and fresh-ground black pepper
- 3/4 cup pearl barley or quinoa
- 1 1/2 cup water
- 1 tsp salt
- 1/2 cup raisins or dried cranberries
- 1 tbsp maple syrup
- 1 medium red onion sliced thin
- 1 medium apple cored and sliced thin (peeled or not)
- 1 tsp olive oil
- 1 tbsp butter or vegan butter
- Salt and fresh-ground black pepper
- 1 bunch greens (chard kale, mustard greens, spinach, etc.), cleaned, torn into bite-size pieces dried
- 1/4 cup dry 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:
- Preheat the oven to 400 degrees. Lightly oil a 13x9x2 baking pan.
- 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.
- Bake for 40-50 minutes or until squash is tender.
Prepare the barley or quinoa:
- Pour the barley grains onto a baking sheet to check for “foreign matter” (small pebbles and dirt lumps), then rinse the barley well. (For quinoa, you can just rinse.)
- Place in a 2 -quart saucepan with the water, salt and raisins.
- Bring to a boil over high heat, reduce the heat to low, cover, and simmer for approximately 40 minutes. (15-20 for quinoa or until the liquid is absorbed.)
- When cooked through, fluff with a fork and stir in the maple syrup then season with salt and pepper to taste.
Prepare the Greens:
- 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.
- 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:
- 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.
- 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.