Stuffed Acorn Squash with Barley, Apples and Walnuts

Autumn fruits and nuts and woodsy sage combine with quick-cooking barley for a hearty, healthy filling for winter squash.

YIELD 4 servings


2 acorn squash, about 1 pound each
1/2 cup quick-cooking barley
1 tablespoon canola oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1 cup diced peeled apple
2 tablespoons chopped walnuts
3/4 teaspoon dried sage, crushed between fingers
1/2 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
4 tablespoons apple juice or cider


1. Preheat oven to 400F.

2. Cut each squash vertically in half; scoop out seeds and fibrous pulp. If needed, cut a thin slice off bottoms so squash sits evenly. Place squash, cut sides down in a greased shallow baking dish.

3. While squash bakes, cook barley according to package directions.

4. Bake squash 30 minutes or until tender.Remove pan from oven and, using tongs, turn squash cut sides up.Lower oven temperature to 375F.

5. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and apple; cook, mixing occasionally, 6 minutes or until apples are lightly browned in spots and tender. Remove pan from heat; add barley, walnuts, sage, salt and pepper and mix with large spoon to combine.

6. Spoon barley mixture (about 1/2 cup) into each squash half and spoon 1 tablespoon apple juice over each. Bake 20 minutes or until tops are lightly toasted.

Per serving: 252 Calories, 6g Fat, 1g Saturated Fat, 0mg Cholesterol, 260mg Sodium, 49g Carbohydrate, 7g Fiber, 5g Sugar, 5g Protein

Photography by High Cotton Food Styling and Photography. This recipe originally appeared as Stuffed Acorn Squash with Barley, Apples and Walnuts on

For more squash recipes on, check out the following:

Roasted Acorn Squash with Jalapeno Lime Butter

Stuffed Acorn Squash

Butternut Squash Risotto


Sonia M

Thanks for sharing

W. C
W. C3 months ago


William C
William C3 months ago

Thank you.

Janet B.
Janet Babout a year ago


Fi T.
Past Member about a year ago

Gut and heart warmer

Clare O'Beara
Clare Oabout a year ago

Actually that looks like bacon in the picture.

Clare O'Beara
Clare Oabout a year ago

These look nice. The non-veggies can add chopped bacon and tomato.

NitaNoMail L.
Nita Labout a year ago

Looks yummy. Thank you.

Charmaine C.
Charmaine C1 years ago

This recipe looks delicious. I think I ought to pay a bit more attention to adding barley to our diet. Saying that it is a food that contains gluten so would not be suitable for coeliacs.

Nina S.
Nina S1 years ago