Stuffed Acorn Squash with Purple Prairie Barley®

Name: Stuffed Acorn Squash with Purple Prairie Barley®
Ingredients: Course Main Dish; Cuisine Vegan , Vegetarian; 3 Teaspoons Vegetable Oil; 1/4 Cup Onion, diced; 1/4 Cup Timeless Purple Prairie® Barley; 1/8 Teaspoon Cinnamon, ground; 2 Cups Water or vegetable broth; 1 Medium Carrot, diced; 1/4 Teaspoon Sea Salt; 1/2 Teaspoon Coriander, ground; 1/8 Teaspoon Nutmeg, ground; 1/4 Cup Pecans, coarsely chopped; 1/4 Cup Fresh ginger, minced; 2 Whole Sage leaves, chopped; 1/4 Cup Dried cherries or raisins, chopped; 1 1/2 Teaspoon Maple syrup; Pepper to taste; Combine barley and carrot mixture. Arrange squash halves, cut side up, on serving platter. Fill with lentil mixture.

www.timelessfood.com

This recipe makes a savory main dish for a vegetarian Thanksgiving or holiday table. It takes some time to prepare, but is well worth the effort.

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Ingredients

Course Main Dish
Cuisine Vegan , Vegetarian
3 Teaspoons Vegetable Oil
1/4 Cup Onion, diced
1/4 Cup Timeless Purple Prairie® Barley
1/8 Teaspoon Cinnamon, ground
2 Cups Water or vegetable broth
1 Medium Carrot, diced
1/4 Teaspoon Sea Salt
1/2 Teaspoon Coriander, ground
1/8 Teaspoon Nutmeg, ground
1/4 Cup Pecans, coarsely chopped
1/4 Cup Fresh ginger, minced
2 Whole Sage leaves, chopped
1/4 Cup Dried cherries or raisins, chopped
1 1/2 Teaspoon Maple syrup
Pepper to taste
Combine barley and carrot mixture. Arrange squash halves, cut side up, on serving platter. Fill with lentil mixture.