Acorn Squash Barley Risotto

One of the best parts about fall is the veggies that are in season. This week I wanted to make a pot of soup that could carry us through the week and I knew squash had to be my main ingredient. As you will see, I set out to make soup however the title of this recipe describes it as a risotto. I started with a soup base but decided to add barley to fill it out and it turned into the perfect risotto. 


1 acorn squash

3-4 carrots or a big handful of mini carrots

2 shallots or half a sweet onion

1 apple 

2 -3 cups of vegetable stock

1 cup of barley

Splashes of tabasco 

2-3 teaspoons of greek yogurt (optional)


Preheat oven to 350 and slice acorn squash in half, taking out seeds

Season squash with salt and pepper and heat on a baking sheet for 30-45 minutes until soft

Dice your apples, shallots, and carrots and heat in a stock pot with 1 tbsp of olive oil

Scoop out squash and add to stock pot with vegetable stock, barley, and hot sauce

Heat on low for 2-3 hours to allow vegetables to break down and barley to absorb moisture at a slow pace

If you notice it drying out add half a cup of water at a time

Serve with a scoop of greek yogurt on top

Reheat for up to 7 days or freeze for 3 months

I hope everyone enjoys their long weekend, we are off for a quick getaway. I would encourage you take time to pay tribute to our fallen and serving soldiers. Whether you are in the US observing Veterans Day, Canada participating in Rememberance Day, or another country I hope you can find time in your day to think of the great sacrifices that have been made for us. 


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