1medium acorn squash,sliced into half-moons (about 2 ½ pounds)
1tablespoonapple cider vinegar
1tablespoonsunflower seeds(toasted if desired)
1tablespoonblack and white sesame seeds(toasted if desired)
1cupcooked barley(see note)
½cupmassaged kale,thinly sliced
2tablespoonsextra virgin olive oil
2tablespoonsapple cider vinegar
Preheat oven to 375º F and spread acorn squash slices on baking pan in a single layer.
In a medium bowl, whisk together sunflower oil, apple cider vinegar, maple syrup, cumin, paprika, and soy sauce. Pour over squash and roast 35-40 minutes, or until squash is fork-tender.
In the same bowl, stir together barley and kale. Set aside.
Remove squash from the oven and transfer to a serving dish. Top with barley and seeds. Serve with extra virgin olive oil and apple cider vinegar.
Preparation notes:Preparation time includes time to cook dry barley. To prepare barley, bring 3 cups of water for every 1 cup dry grain to a boil. Simmer until tender, about 50-60 minutes. Drain excess water if necessary before serving.To toast seeds: spread seeds in an un-greased baking pan and bake in a preheated 350-degree (Fahrenheit) oven 5 minutes, stirring occasionally, or until golden brown.
This recipe originally appeared on GratefulGrazer.com.