You are here: Home » Recipes » Stuffed Acorn Squash with Barley, Apples and Walnuts Stuffed Acorn Squash with Barley, Apples and Walnuts Recipe by Jean Kressy Yield 4 servings Autumn fruits and nuts and woodsy sage combine with quick-cooking barley for a hearty, healthy filling for winter squash. High Cotton Food Styling and Photography PrintEmail Crushing dried herbs between your fingers helps release their flavors. In the case of sage, it also helps break up any stem pieces. Ingredients 2 acorn squash, about 1 pound each1/2 cup quick-cooking barley1 tablespoon canola oil1/4 cup finely diced onion1/4 cup finely diced celery1 cup diced peeled apple2 tablespoons chopped walnuts3/4 teaspoon dried sage, crushed between fingers1/2 teaspoon kosher salt1/8 teaspoon coarse ground black pepper4 tablespoons apple juice or cider Instructions Preheat oven to 400F. Cut each squash vertically in half; scoop out seeds and fibrous pulp. If needed, cut a thin slice off bottoms so squash sits evenly. Place squash, cut sides down in a greased shallow baking dish. While squash bakes, cook barley according to package directions. Bake squash 30 minutes or until tender. Remove pan from oven and, using tongs, turn squash cut sides up. Lower oven temperature to 375F. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and apple; cook, mixing occasionally, 6 minutes or until apples are lightly browned in spots and tender. Remove pan from heat; add barley, walnuts, sage, salt and pepper and mix with large spoon to combine. Spoon barley mixture (about 1/2 cup) into each squash half and spoon 1 tablespoon apple juice over each. Bake 20 minutes or until tops are lightly toasted.