Barley Risotto Stuffed Squash

By jodidiane6

Ingredients

• 2 Acorn or sweet dumping squash
• 1 1/2 cups cauliflower chopped
• 1/2 can (7 oz) coconut milk
• 1 shallot chopped
• 1/2 teaspoon salt
• 3/8 teaspoon pepper
• 1/2 bay leaf
• 3/4 oz dried porcini mushrooms
• 1 cup boiling water
• 2 3/4 cups low-sodium veggie broth
• 1 1/2 cups chopped onion
• 1 cup + 2 tablespoons pear barley
• 3/4 teaspoon dried thyme
• 1/4 cup dry white wine or veggie broth
• 3/4 tablespoon chopped parsley
• 1/2 cup almond milk
• 1/4 cup whole wheat panko bread crumbs

Preparation

Step 1

1. Preheat over to 400. Cut squash in half lengthwise, scrape seeds and strings. Use melon baller to hallow out squash, leaving 1/2inch border all around. Pace cut-side up on roasting pans. Put pans in over, then pour 1/4 inch hot tap water into pans. Roast until almost tender, about 30 minutes. Remove squash to work surface, carefully discard water from pans.

2. Combine cauliflower, coconut milk, 1/2 chopped shallot, 1/4 t salt, 1/4 t pepper and bay leaf in medium saucepan. Bring to boil. Reduce heat to medium-low, simmer until cauliflower is tender, 10 to 15 minutes. Remove from heat; discard bay leaf. Puree in a food processor until smooth, 2 to 3 minutes, scraping down sides one or twice. Set aside.

3. Place porcini in a medium bowl, add the 1 cup boiling water and let stand 15 minutes. Carefully pluck porcini from soaking water. Let water settle, then pour through fine-mesh strainer into a medium saucepan, leaving behind grit. Add broth to saucepan; bring to a simmer over medium heat.

4. Heat large saucepan over medium heat. Add onions and remaining shallot; cook until softened, spooning in broth mixture to prevent sticking. Stir in barley and thyme, cook until fragrant, spooning in broth if needed. Raise heat to medium-high; add 1/4 cup wine or broth, stirring until liquid is absorbed, 25-35 minutes. Uncover; add remaining brother, 1/4 cup at a time, stirring after each addition, until liquid is absorbed and barley is creamy, 15-20 minutes. Remove from heat, stir in porcini, parsley, almond milk and 3/4 cups cauliflower puree. Season with remaining salt and pepper.

5. Fill squash with risotto mixture. Spoon remaining cauliflower puree over the top of risotto. Sprinkle with bread crumbs.

6. Return squab to pans. Roast at 400 until tender and tops are golden brown, about 15 minutes.