Barley Stuffed Butternut Squash — Hale Pule Ayurveda & Yoga

Name: Barley Stuffed Butternut Squash — Hale Pule Ayurveda & Yoga
Cuisine: Asian, Indian
Ingredients: butternut squash, washed, cut in half, seeds removed; 2 tbsp olive oil or ghee; 1 tsp mineral salt - for a large squash use 1 ½ tsp; ½ cup barley, hand flaked - alternatively cook the whole grain with a little ghee until nearly ready; 2 tbsp olive oil or ghee; ⅓ tsp celery seeds; 1 tbsp fennel seeds; ¼ cup skinless hazelnuts; 2 dates, chopped; 1 tsp mineral salt; 1½ cup water; small handful fresh cilantro, chopped; 1 tbsp dried kelp or another type of sea vegetable; ½ cup fresh cottage cheese or homemade ricotta - optional; Sauce; 1 tbsp tahini; 1 wedge of lime, juiced; 3 tbsp water; Sauce

13 steps

This delightful dish highlights winter squash, which is typically harvested in autumn after a long growing season. Full of the sweetness of summer, winter squash are delicious and nourishing ingredients for winter cooking. When stored in a cool, dark, and dry place, squash can last through the long

Updated at: Thu, 17 Aug 2023 04:50:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1159.6 kcal (58%)

Total Fat62.6 g (89%)

Carbs144 g (55%)

Sugars38.1 g (42%)

Protein20.1 g (40%)

Sodium4914.8 mg (246%)

Fiber28.8 g (103%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

butternut squash

washed, cut in half, seeds removed

2 Tbspolive oil

or ghee

1 tspsalt

mineral, for a large squash use 1 1/2 tsp

½ cupbarley

hand flaked - alternatively cook the whole grain with a little ghee until nearly ready

2 Tbspolive oil

or ghee

⅓ tspcelery seeds

1 Tbspfennel seeds

¼ cupskinless hazelnuts

1 tspsalt

1 ½ cupwater

or another type of sea vegetable

½ cupcottage cheese

fresh, or homemade ricotta, optional

sauce

1 Tbsptahini

1 wedgelime

juiced

3 Tbspwater

sauce

Instructions

Step 1

SERVES 4

Step 2

PREPARATION TIME 1 hr

Step 3

Cut the butternut squash lengthwise down the center. Scoop out the seeds. Using a knife carefully carve and remove the butternut squash leaving a 1 inch or 2cm thick “bowl” for stuffing. It is best to cut out small sections at a time.

Step 4

Chop the inner sections of butternut squash into small cubes and set aside.

Step 5

Place the butternut squash halves in a baking dish, pierce with a tip of a sharp knife 4-6 times. Rub 1 tbsp of oil and sprinkle ½ tsp salt onto each half.

Step 6

Bake in a 195 C / 380 F oven (add 20 degrees for conventional) for 15 minutes.

Step 7

Heat the oil and simmer the salt, spices and kelp until the aroma is present.

Step 8

Add the nuts and simmer lightly, followed by the cubed squash. Continue to sauté for 5 more minutes with the lid on.

Step 9

Add the dates, and the barley along with the water. Cook for 5 minutes, covered.

Step 10

Stir in the cilantro. (optional cheese)

Step 11

Place the filling in the squash and bake in the oven for 25-35 minutes until the top is lightly golden and the base is very soft (test it with a sharp knife).

Step 12

Whisk all the together.

Step 13

Drizzle over the stuffed squash.

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