Warm Acorn Squash And Barley Salad Recipes

BARLEY SALAD WITH SQUASH

Steps:

• In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and cook the grain, stirring constantly, until it smells toasty. Remove the saucepan from the heat. Averting your face, add the water (it will bubble up furiously) Return the saucepan to the heat, cover and cook for about 2O to 25 minutes or until barley has absorbed the liquid and is just tender. Transfer the barley to a sieve and drain under cold water; pat dry and set aside.
• During the time it takes to cook the barley, peel, halve and seed the cucumbers and cut them into 1/2 inch half moons. Halve and seed the zucchini and yellow squash, cut them into 1/2 inch half moons and parboil them for a minute, drain and pat dry.
• In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill; season well with salt and pepper. To the dressing add the cooked barley, cucumbers and squash and toss well; adjust the seasoning.
• On the outside edge of a serving platter, make a ring of drained sliced pickled beets. Pile the barley salad in the middle and center some watercress leaves in the middle of the salad.

WARM LENTIL AND ACORN SQUASH SALAD WITH YOGURT VINAIGRETTE

Steps:

• For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact. Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper. Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes. Remove from the oven and cool slightly.
• Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt. Remove from the heat and drain. Discard the onions, lemons and bay leaf. Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.
• For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown. Remove from the heat and keep warm.
• For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated. Drizzle in the olive oil and whisk until smooth, about a minute. Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days.
• To serve: When the squash is cool enough to handle, transfer to bowl with the lentils. Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions.

STUFFED ACORN SQUASH WITH SAUSAGE, BARLEY AND GOAT CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
• Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine.
• Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.
• Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.

BARLEY SALAD WITH SQUASH AND BROCCOLI

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss squash with 2 teaspoons oil and season with salt and pepper; arrange in a single layer. On another rimmed baking sheet, toss broccoli with 2 teaspoons oil and season with salt and pepper. Place squash on top rack and broccoli on bottom rack and roast until tender, about 30 minutes. Let cool slightly, then cut squash slices in half.
• Meanwhile, cook barley according to package instructions. Drain and let cool.
• In a large bowl, whisk together 2 tablespoons plus 2 teaspoons oil, lemon juice, and shallot; season with salt and pepper. Add squash, broccoli, barley, almonds, and raisins. Season to taste with salt and pepper. Serve topped with Parmesan.

ROASTED ACORN AND DELICATA SQUASH SALAD

Steps:

• Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
• Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
• Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
• Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.