Asparagus and Delicata Squash

The barley makes this so chewey, nutty and delicious. I topped it with homemade alfredo sauce (from this blog) and it was absolutely delish. The delicata squash is probably my favorite, and who doesn't love asparagus? This was a win-win-win. :o)

1 large delicata squash
Drizzle olive oil
Real Salt
1 c. dry barley
1/2 lb. asparagus spears
Homemade Alfredo Sauce

Preheat oven to 350 degrees. Slice delicata squash in half lengthwise and scoop out the seeds. Drizzle with a small amount of olive oil and sprinkle with salt. Place in shallow baking dish and add enough water to make about 1/4 to 1/2 inch. Bake for 30 to 45 minutes or until very tender. Remove from oven, let cool, and remove flesh from skin. Cut into small cubes.

Once squash is in the oven, bring 3 cups of hot water to a boil in a medium saucepan. Add barley, return to boil, and simmer for about 30 minutes or until tender. Drain when cooked. Note: if you use pearled barley (which is the equivalent of white rice) it will take much less time to cook. For nutrition and taste, opt for hulled barley whenever possible.

Pour about 2 inches of water in a large skillet and bring to a boil. To prep asparagus, trim the rough, woody ends from the bottom. Cut remainder of stalks into 2 inch segments. Boil in skillet for about 5 minutes or just until tender when pierced with a fork. Do not overcook! Well, if you like mush then overcook, but if you don't, stop at 5 minutes. Drain hot water immediately. (This is a good chance to reserve the "broth" for other recipes.)

Measure out 1/2 cup barley each on four serving plates. Top with 1/4 of the squash and 1/4 of the asparagus. Top with homemade alfredo sauce. If desired, sprinkle hemp or sunflower seeds.