Acorn Squash Stuffed with Thyme Barley, Butter Beans, and Roasted Grape Balsamic Sauce

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the acorn squash halves cut side up on a baking tray. Brush them with 2 tablespoons (30 ml) olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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   2. Roast the squash for 35 to 45 minutes at 220°C / 425°F, until tender when pierced with a knife and lightly browned around the edges.

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   3. Meanwhile, place the pearl barley and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook covered for 25 to 30 minutes until the barley is tender and has absorbed most of the liquid. Drain any excess water if needed.

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   4. In a large skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and fresh thyme and cook 30 seconds more.

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   5. Add the butter beans to the skillet along with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2 to 3 minutes, stirring gently so they heat through without breaking apart. Add the cooked barley and mix well. Remove from the heat and fold in the lemon zest and half of the fresh parsley.

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   6. In a small bowl, toss the red grapes with the remaining tablespoon of olive oil, balsamic vinegar, and maple syrup. Transfer them to a small baking dish or to an open corner of the tray.

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   7. Roast the grapes at 220°C / 425°F for 12 to 15 minutes, until softened and beginning to burst. Remove from the oven and lightly crush them with a fork to create a rustic sauce.

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   8. Once the acorn squash is ready, fill the center of each half with the barley and bean mixture. Spoon the roasted grape balsamic sauce over the top.

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   9. Return the stuffed squash to the oven for 5 minutes at 220°C / 425°F so everything is fully heated through. Finish with the remaining fresh parsley and serve right away.