After whipping up a batch of spice blondies for the (primal) enemy on Wednesday, I spent yesterday evening with the (omnivorous) collaborator. My best friend AJ is one of the most vegetarian-friendly non-vegetarians I know and doesn’t eat much for meat, so cooking for each other is fairly simple. We picked up the classy Final Destination 5, our wine glasses, and plates full of baked acorn squash with Moroccan barley.
Baked Acorn Squash
Slice your acorn squash in half, or, if you buy a ridiculously huge squash like I did, in fourths. Wrap each piece in aluminum foil and bake at 400 degrees for 45 minutes to 1 hour. You can add some seasoning to it first, if you want.
- 1.5 C barley
- 2.5 C veggie broth
- 1-2 cloves garlic, minced
- 1/4 t hot chili powder or cayenne
- 1/4 t ground ginger
- 1/4 t cinnamon
- 1/4 t turmeric
- Salt and pepper, to taste
Briefly saute the garlic in a little oil, then add the rest of the ingredients to the pot. Let simmer, stirring occasionally, until barley is tender and liquid is absorbed (add more liquid if needed) (about 30-40 minutes).