NEO, October 2010: Bread and Honey

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	By Maria A. Pardalis Julia Child once said, “You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” America’s venerable TV food pioneer might not have been Greek, but her views on cooking are extremely Hellenic. I too believe that the tastiest and most nutritious food comes straight from the farm and to the table. Summer may have faded into autumn but that does not mean there still isn’t a large abundance of seasonal fruits and vegetables for you to choose from. The fall harvest graciously floods our farmers markets and grocery stores with bushels of crisp apples, cranberries, pomegranates, sweet potatoes, persimmons, quinces and my favorite, winter squash! Many autumn Greek recipes call for butternut squash, marrow and pumpkin, which make for amazing sweet and savory pies. As a squash enthusiast, I always wondered why the acorn variety was not incorporated into a kolokithopita or into Greek cuisine. It’s natural shape makes it perfect for stuffing and when filled with a hearty blend of grains, nuts and feta, it’s a well rounded Greek meal in itself! I often roast acorn squash until tender and then stuff it with a pomegranate walnut toasted pilaf. Simple yet sophisticated, this grain mixture marries the chewy texture of pearl barley and basmati rice with the nutty goodness of toasted walnuts and the fresh tang of pomegranate seeds. Luckily pomegranates are also in season and so this will make for the perfect quintessential fall harvest dish.
	Baked Acorn Squash Stuffed with Pomegranate Walnut Toasted Pilaf Prep Time: 20 Minutes Bake Time: 45 minutes Yield: Makes 4 servings Ingredients: 2 medium acorn squashes (halved lengthwise and seeds removed) ½ cup brown basmati rice ½ cup pearl barley 2 cups homemade or store bought chicken or vegetable stock 1 cup pomegranate seeds (from 1 large pomegranate) 1 small yellow onion, finely chopped ¼ cup parsley, finely chopped ¼ cup walnuts, lightly toasted 2 cloves garlic, minced 1 tablespoon freshly grated lemon zest 1 teaspoon ground cinnamon Pinch of ground cloves (optional) Pinch of ground cardamom (optional) 2 tablespoons Extra Virgin Olive Oil, plus extra for baking sheet 1 cup feta cheese, crumbled Coarse sea salt and ground black pepper Direction: Preheat oven to 400 degrees F. Drizzle acorn squash halves with olive oil, sprinkle with a pinch of cinnamon and season with salt and pepper. Place cut side down on a rimmed baking sheet and roast for 30 to 35 minutes or until the squash is completely tender. Meanwhile, heat two tablespoons of olive oil in a large saucepan over medium-low heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, rice, and barley. Cook until golden and toasted, about 3 to 4 minutes. Add chicken or vegetable stock and bring to a boil. Cover and quickly reduce heat to low. Cook for about 25 minutes or until grains have absorbed all liquid. Remove from heat and fluff with fork. Mix in pomegranate seeds, walnuts, lemon zest, parsley and spices. Season with salt and pepper. Once tender, remove baked squash from oven. Scrape out a little bit of the cooked squash and mix into grain and pomegranate mixture. Divide mixture among the roasted squash halves, about 1/2 cup for each, top with feta cheese and serve. Pair the stuffed acorn squash with a leafy green salad and a glass of a fruity strong bodied white wine, such as a Sauvignon Blanc and enjoy! TIP: For a healthy and quick savory snack, save the nutritious squash seeds! Rinse and dry the seeds well. Toss them on a baking sheet with a pinch of sea salt and a drizzle of olive oil. Bake in a 375 degree oven for 15-20 minutes or until golden brown. Enjoy immediately or store in an airtight container for up to one week. Kali Orexi!!