Harvest Stuffed Squash
Tender acorn squash and aromatic white pumpkin are stuffed with a hearty combination of barley, succulent chicken, and fragrant herbs. This comforting autumn dish is bursting with flavors and textures, creating a delightful harmony of sweet, savory, and nutty notes. Perfect as a cozy main course for a chilly evening or as a show-stopping centerpiece for your holiday spread.
ingredients
- 2 acorn squash
- 1 small white pumpkin
- 1 cup barley
- 2 cups chicken broth
- 1 lb chicken breast, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ cup grated Parmesan cheese
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Slice the tops off the acorn squash and white pumpkin, scoop out the seeds, and place them on a baking sheet.
- 3.
In a saucepan, bring the chicken broth to a boil. Add the barley, reduce heat to low, cover, and simmer for 20 minutes or until tender. Set aside.
- 4.
In a skillet, heat olive oil over medium-high heat. Sauté onions and garlic until translucent.
- 5.
Add diced chicken breast and cook until browned.
- 6.
Stir in thyme, sage, salt, black pepper, and nutmeg. Cook for 2 additional minutes, then remove from heat.
- 7.
Drain any excess liquid from the cooked barley and combine it with the chicken mixture in the skillet. Mix well.
- 8.
Stuff the acorn squash and white pumpkin with the barley and chicken mixture. Sprinkle with grated Parmesan cheese.
- 9.
Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes or until the squash and pumpkin are tender and golden.
- 10.
Garnish with fresh parsley and serve piping hot.
