Roasted Acorn Squash Recipe with Barley and Fennel - Organic Authority

Ingredients

• 1 cup pearled barley
• 2 ½ cups water
• 1 fennel bulb
• 1 teaspoon allspice or nutmeg
• 1 parsnip, peeled and finely chopped
• 8 tablespoons olive oil
• 2-3 teaspoons sea salt
• 2 acorn squashes
• 2 teaspoons lemon zest from 1 large lemon
• 1 teaspoon dried oregano
• 2 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon sugar or honey