1 cup Jasmine Vineyards Red
and Black Table Grapes
2 Acorn squash
1 cup medium pearled barley
2 cups water
1 tbsp olive oil
½ cup bread crumbs
⅛ cup crumbled feta
⅛ cup chopped pecans
Fresh thyme and rosemary,
finely chopped
Salt and pepper, to taste
Prep Time: 30 min
Cook Time: 1 hr 30 min
Servings: 4
1 Halve, deseed, and oil the squash. Place squash face-down on a baking sheet and roast for 30 minutes at 375° F or until soft to the touch.
2 Cut the grapes in half and place them face-down on another baking sheet. Roast these in the oven with the squash until the grape skins start to blister, about 20 minutes.
3 While the squash and grapes roast, place barley, water, and salt over high heat and bring to a boil. Once boiling, reduce heat, cover, and simmer for 30 minutes or until barley is soft.
4 Remove barley from heat and set aside to cool. There should be about ½ cup for each squash half.
5 Remove squash and grapes from the oven and set aside to cool.
6 Mix barley with roasted grapes and finely chopped herbs, then fill the squash halves with the mixture. Sprinkle each stuffed squash half with cheese, breadcrumbs, chopped pecans, and salt and pepper to taste.
7 Put back in the oven for 5–10 minutes to reheat before serving. Enjoy!
To learn more about Jasmine Vineyards, visit www.jasminevineyards.com
