Recipe: barley, squash, and portobello mushrooms with dill dressing

Serves 6

cups pearl barley
4tablespoons olive oil
Grated rind and juice of 1 lemon
Salt and pepper, to taste
1large whole unpeeled butternut squash
1small bunch fresh sage, leaves removed from stems
6sprigs fresh rosemary
1small head garlic, cloves separated, skin on
4large portobello mushrooms
2teaspoons sugar
2teaspoons Dijon mustard
1tablespoon cider vinegar
2tablespoons creme fraiche, or more to taste
1bunch fresh dill, coarsely chopped
1bunch flat-leaf parsley, leaves removed from stems

1. Set the oven at 350 degrees.

2. In a saucepan, combine the barley with water to cover by 1 inch. Bring to a boil, lower the heat, and simmer for 25 to 30 minutes, adding more water if necessary, until the barley is tender with a slight nutty bite. Drain and transfer to a bowl. Sprinkle with 2 tablespoons of the olive oil, lemon rind and juice, and salt; set aside.


3. Halve the squash lengthwise, scoop out the seeds, and cut each half lengthwise into 6 wedges. In a roasting pan, set the squash, sage, rosemary sprigs, and garlic. Sprinkle with the remaining 2 tablespoons olive oil, salt, and pepper. Roast for 40 minutes, or until tender when pierced with the tip of a knife.

4. Meanwhile, stem the mushrooms and slice them thickly. Scatter the mushrooms over the squash and turn everything carefully to avoid breaking the squash. Continue roasting for 20 minutes or until the mushrooms are tender. Discard the rosemary sprigs.

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5. In a bowl, whisk the sugar, mustard, vinegar, creme fraiche, salt, pepper, and half the dill.

6. On a platter, gently fold together the squash and mushroom mixture with the juices from the roasting pan, barley, and parsley leaves. Spoon the dressing on top, mix gently again, and garnish with the remaining dill. Adapted from “Gather”

Sheryl Julian can be reached at Follow her on Twitter @sheryljulian.

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