Maple Syrup Glazed Barley and Squash “Cupcakes”
A new and fun way to serve barley risotto with earthy roasted squash – perfect for an occasion such as Thanksgiving or just for a snack.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at anolon.com.
Cooking tools:
- Muffin tin
- Roasting pan
- Tart pan
- Pastry brush
- Oven
- Stove
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Whisk
- Colander
- Measuring cup
- Measuring spoon
Ingredients
- 3/4 cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons black tea
- 12 ounces squash or pumpkin , chopped, kaboocha is perfect
- 2 tablespoons olive oil
- 1 1/2 cups barley
- 1 teaspoon mustard seeds, optional
- 1 cup white wine
- 3 cups simmering stock or water
- 1 cup baby spinach
- 6 eggs
- 1/4 cup milk
- 2 teaspoons fresh oregano leaves
- 3 tablespoons Pine nuts
- baby arugula, to serve
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