Roasted Squash with Leek & Barley Pilaf

Ingredients

• 1 1/4 cups pearl barley
• 1 bay leaf
• 1 butternut squash, or similar winter squash
• 1/4 cup olive oil, divided
• salt & pepper to taste
• 1 tablespoon thyme leaves, fresh, divided
• 1-2 pinches hot pepper flakes, to taste
• 2 tablespoons butter, divided
• 3 ribs celery, sliced
• 4 leeks, thickly sliced
• 8 oz. crimini mushrooms, sliced
• 2 carrots, coarsly shredded
• 1/2-3/4 cups vegetable stock
• handful fresh parsley, rough chop
• 3 tablespoons pumpkin seeds, lightly toasted
• 8 oz Fontina cheese

Method

• Rinse barley. Place in large saucepan with bay leaf and cover with water. Bring to boil and lower heat, simmering, partially covered for 30-40 minutes until tender. Drain and set aside.
• Preheat oven to 400F. Cut squash into 4-8 wedges. Do not peel; scoop out seeds. Rub with half the oila nd put on baking sheet. Season with s/p and scatter over half the thyme and hot pepper flakes. Roast, uncovered in preheated oven for about 40 minutes until tender and browned.
• Meanwhile heat remaining oil and half the butter in a skillet. Cook celery for 5 minutes; add leeks and the remaining thyme. Cook until softened. Add mushrooms and cook over medium heat until browned. Toss in carrots and cook another 1-2 minutes.
• Add barley and stir, adding sufficient stock to make grains moist and reheat thoroughly. Check seasoning and stir in parsley, pumpkin seeds and remaining butter.
• Serve by topping squash with sliced cheese and garnish with thyme springs. Sprinkle with pepper and let cheese melt under hot broiler until it bubbles. Serve immediately with barley pilaf.

Notes

• SERVINGS: 4
• SOURCE: Adapted from Cooking with Pumpkins & Squash/Brian Glover