Squash Randomly Stuffed

Yesterday I had the task of baking some acorn squash.  Of course, my first thought was that it would be incredibly boring alone.  Arming myself with random accessories, I went to work.

First up, onion, always have to have onion (it was about 1 cup total).  Diced well, it was.  Eyes watered, they did.  Finger check reveals all are intact, so that went well.  +10 XP for not slicing any fingers!

Next, cashews and Craisins.  Those were set aside to top the squash.  The dosage:  “enough”.  They are accents, so keep that in mind.

Finally, barley.  It had to have some substance to it.  I decided to be bold and not cook it at all before hand.  This, right here, was the very thing that prompted me to muse I hope this doesn’t taste like crap.

From this point, there’s what I did and what I’ll do the next time.

What I did:  Halved two acorn squashes.  Scooped out seeds.  Placed in appropriately sized casserole dish.  Liberally drizzed with olive oil.  Filled with mix of barley and onion.  Topped with craisins and cashews.  Poured a little maple syrup over each (2T?).  Baked at 400F for 1 hour covered.  Covered is important here to keep the moisture in — or you’ll end up with barley pebbles and that does taste bad.

What I’d do the next time:  put the barley in first and make sure it is covered, covered, covered by everything.  Completely.  I might even put 1T of water into each squash cavity.  The barley cooked but, heh, barely.  The barley on top was crunchy — which was not all that great.  It was edible, but not all that great.

Otherwise, this was awesome.  Perhaps adding some apple would be good too.  That would add more moisture and help the barley cook.

But the best part is that this was relatively fast.  The largest effort, in order was: (1) prepping the squash, (2) dicing the onion, (3) washing my hands to get the onion juice off.

And there you have it:  Squash Randomly Stuffed which did not taste like crap.

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