Stuffed Acorn Squash with Sausage Barley and Goat Cheese
Ingredients
- 4 tablespoons unsalted butter
- Two 1-pound acorn squash, halved lengthwise and seeds removed
- Kosher salt and freshly ground black pepper
- 2 stalks celery, small diced (about 1 cup)
- 1 large shallot, minced (about 1/2 cup)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried sage
- 1 pound Italian sausage or soy sausage, removed from casings
- 1 cup cooked barley (see Cook's Note)
- Finely grated zest of 1 lemon
- 2 ounces goat cheese
- 4 teaspoons honey
Instructions
Stuffed Acorn Squash with Sausage, Barley and Goat Cheese serves 4 original recipe by Food Network.
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