What You’ll Need:
1 winter squash (acorn, kabocha, or delicata) halved and de-seeded
salt and pepper, to taste
1/2 cup barley
1 cup vegetable or chicken stock
1/2 cup pepitas
1 small celery root, sliced into small rounds
1 Bosc pear, peeled, cored, and thinly sliced
1 small red onion, sliced
2 tablespoons pomegranate seeds
1/2 cup Greek yogurt
Grated parmesan, to taste
Sage leaves, for garnish
What to Do:
Drizzle squash halves with oil and roast in a cast iron or on a baking sheet for 45 minutes at 350*. Set aside and leave the oven on.
For the barley salad, in a small saucepan, combine barley and stock. Bring to a boil, reduce heat, and simmer for 10 minutes. While barley cooks, place pepitas on a sheet tray and roast in the oven for about 10 minutes, or until slightly brown. Set aside.
When barley is done, liquid should be totally absorbed. Fluff barley with fork and season with salt and pepper.
Toss barley together with celery root, pear, onion slices, and pomegranate seeds.
Dole heaping spoonfuls of warm barley salad into hollowed squash centers. Place back in oven for 4-5 minutes.
While squash is in the oven, whip yogurt with salt and pepper.
Remove squash from the oven, drizzle with olive oil, and spoon generous dollops of the yogurt onto each half. Liberally garnish with pepitas and shaved Parmesan. Sage leaves optional.