Autumn Harvest Stuffed Squash
A hearty and flavorful dish featuring tender acorn squash and creamy white pumpkin filled with a delectable mixture of barley, chicken, and aromatic herbs. This recipe combines savory and sweet flavors, creating the perfect autumn-inspired meal that will warm your soul.
ingredients
- 2 acorn squash, halved and seeds removed
- 1 small white pumpkin, cut into chunks
- 1 cup barley
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 1 cup vegetable or chicken broth
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Place the acorn squash halves face down on a baking sheet and roast for 30 minutes or until tender.
- 3.
While the squash is roasting, cook the barley according to package instructions. Set aside.
- 4.
In a large skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until soft and fragrant.
- 5.
Add the cooked barley, shredded chicken, dried thyme, dried sage, salt, and pepper to the skillet. Stir well to combine all the flavors.
- 6.
Add the vegetable or chicken broth and simmer for 5 minutes, allowing the flavors to meld together.
- 7.
Once the acorn squash halves are cooked, carefully flip them over and fill each half with the chicken and barley mixture.
- 8.
Place the chunks of white pumpkin around the stuffed squash on the baking sheet.
- 9.
Return the baking sheet to the oven and roast for an additional 20 minutes or until the pumpkin is tender.
- 10.
Serve the stuffed squash on a bed of roasted white pumpkin chunks.
- 11.
Enjoy this comforting autumn dish that perfectly blends the flavors of squash, pumpkin, and savory chicken.
