This Vegetarian Barley Stuffed Squash blends risotto-style mushroom barley served inside roasted acorn squash and finished with bright seasonal vegetables.
Just before the New Year I had the pleasure of meeting, interviewing, and cooking with Chef Dustin Beckner of Quality Social in downtown San Diego. After collaborating with Quality Social on several Boys & Girls Club events, I arranged a time to cook with Chef Dustin and learn a few of his seasonal recipes. This post shares the first of two “Chef Inspired” dishes: a vegetarian barley-stuffed acorn squash that highlights mushrooms, tender barley cooked like risotto, and a medley of seasonal vegetables.
Vegetarian Barley Stuffed Squash
This dish uses barley cooked risotto-style with mushrooms, then spooned into roasted acorn squash halves and topped with sautéed vegetables. It’s hearty enough for a main course yet full of vegetables and flavor, making it a satisfying vegetarian option for cool evenings or holiday gatherings.
Ingredients (serves 2)
- 1 acorn squash
- 3 tsp basil oil, divided
- 1/2 cup crimini mushrooms, chopped
- 1/2 cup barley (pearled or pearl barley works well)
- 2 cups vegetable stock, hot
- 1/2 cup carrots, sliced
- 1/2 cup pearl onions (or small diced sweet onion)
- 1 cup Brussels sprouts, steamed or halved
- 1/2 cup broccolini
- 1/4 cup spinach
Instructions
- Preheat the oven to 350°F (175°C). Slice the acorn squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet.
- Roast the squash in the oven for about 25 minutes, until the flesh is tender when pierced with a fork. If cutting the raw squash is difficult, roast the whole squash for 10 minutes first, then remove, slice it, and return the halves to the oven for another 15 minutes.
- While the squash is roasting, heat 1 tsp of basil oil in a skillet over medium heat. Add the chopped mushrooms and sauté for 5 minutes, until they begin to soften and release moisture.
- Bring the vegetable stock to a simmer in a separate pot and keep it hot. Add the barley to the skillet with the mushrooms and begin adding the hot stock a little at a time—about 1/2 cup per addition—stirring and allowing the barley to absorb the liquid before adding more. This method develops a creamy, risotto-like texture. Continue for roughly 15 minutes, or until the barley is tender but still has a slight bite.
- While the barley is cooking, prepare the vegetables. Heat another teaspoon of basil oil in a separate skillet over medium heat. Add the Brussels sprouts, carrots, and pearl onions and sauté for about 5 minutes.
- Add the broccolini and 1/4 cup of water to the pan, cover briefly, and steam the vegetables lightly for 2–3 minutes. Remove the cover and stir in the spinach, cooking for an additional 1–2 minutes until the spinach wilts.
- When the barley is tender and the squash is roasted, spoon the mushroom-barley mixture into each squash half. Top with the sautéed seasonal vegetables.
- Finish by drizzling the remaining teaspoon of basil oil over the stuffed squash and serve warm.
Serving Suggestions and Tips
- For extra richness, stir a tablespoon of grated Parmesan or a spoonful of creme fraiche into the barley before stuffing the squash (omit or use a plant-based alternative for a vegan option).
- Swap in farro or brown rice if you prefer a different whole grain; adjust cooking times and liquid accordingly.
- If you like more texture contrast, finish with a handful of toasted nuts (such as chopped walnuts or pepitas) or a sprinkle of fresh herbs like parsley or thyme.
- This recipe scales easily—double the ingredients to feed more people and roast additional squash halves on a sheet pan.
Storage and Reheating
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to help maintain texture; microwave reheating is faster but may soften the squash and vegetables more quickly.
Nutrition Summary (per serving)
- Calories: 377 kcal
- Carbohydrates: 70 g
- Protein: 11 g
- Fat: 8 g (Saturated Fat: 1 g)
- Sodium: 1002 mg
- Potassium: 1330 mg
- Fiber: 14 g
- Sugar: 6 g
- Vitamin A: 8070 IU (approx.)
- Vitamin C: 103.6 mg
- Calcium: 145 mg
- Iron: 4.3 mg
This vegetarian barley stuffed squash is a versatile, seasonal dish that celebrates roasted winter squash, earthy mushrooms, and crisp-stewed vegetables. It’s ideal as a vegetarian main or as part of a festive spread. I recreated this recipe at home after cooking with Chef Dustin at Quality Social, and it’s a great way to showcase fresh produce and whole grains in a comforting, flavorful meal.
Author: Whitney Bond
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour | Serves: 2