From Chef April Neujean and the urban garden at the Samuel S. Green School in New Orleans
Serves 6-8
3/4 lb. butternut squash, peeled and diced 1 tsp. minced rosemary 1/2 onion, finely diced 2 tsp. olive oil, divided 1 tsp. salt 1/2 tsp. pepper 3/4 cup (8.75 ounces) pearl barley 1+ 1/2 cups chicken stock, preferably low-sodium 1/2 cup golden raisins 1 cup pecans, toasted and coarsely chopped 2 tbsp. minced parsley
Preheat the oven to 375°. On a rimmed baking sheet, toss the diced squash with the rosemary and 1 teaspoon of the oil and season well with salt and pepper. Roast for 40 minutes, turning once, until the squash is softened and browned in spots.
In a 2 quart sauce pot over medium-high heat, add the remaining 1 teaspoon of oil. Sauté the onions for 6-8 minutes until they are soft and beginning to brown.
Add the chicken stock and bring to a boil. Season with the remaining salt and pepper. Add the barley and reduce the heat to low. Cover and cook for 30 minutes, or until the barley is tender. Add the raisins and cook for an additional 5 minutes until all the liquid is absorbed.
Turn off the heat and stir in the squash, pecans, and parsley. Serve hot.
Note: The squash can be roasted one day ahead; refrigerated and returned to room temperature before proceeding.
