SQUASH AND BARLEY STUFFING WITH CRISP Y PA NC ET TA

Hands-on time: 30 minutes Total time: 40 minutes Makes: 10 to 12 servings This stuffing is a hearty yet healthful alternative to standard bread-based dressings. Customize the dish by swapping out the barley for wild rice, spelt or farro, if you like. And if you don’t have pancetta on hand, bacon will also do the trick! 1 kg delicata, acorn or butternut squash, peeled, halved lengthwise and seeded 3 tbsp olive oil 1 tsp each ground cumin and ground coriander ½ tsp each salt and pepper 1 cup pot barley, rinsed ½ cup diced pancetta 2 pkg (each 227 g) cremini mushrooms, quartered 2 tsp dried rosemary ¼ cup dried cranberries ¼ cup chopped fresh parsley ¼ cup skinned roasted hazelnuts, chopped Cut squash crosswise into ½-inch thick slices; cut into 2-inch pieces. In large bowl, toss together squash, half of the oil, the cumin, coriander and half each of the salt and pepper. Arrange in single layer on greased rimmed baking sheets. Roast on centre and bottom racks of 425°F oven, turning and rotating pans halfway through, until tender and light golden, about 30 minutes. While squash is roasting, in saucepan of boiling salted water, cook barley until tender yet still slightly firm, 20 to 25 minutes; drain. While squash and barley are cooking, in large saucepan, heat remaining oil over medium-high heat; cook pancetta, stirring, until lightly crisp, about 3 minutes. Add mushrooms, rosemary and remaining salt and pepper; cook, stirring occasionally, until mushrooms are tender and browned, about 7 minutes. Stir squash, barley, cranberries and parsley into mushroom mixture. Scrape into serving dish; top with hazelnuts.

PER EACH OF 12 SERVINGS: about 159 cal, 5 g pro, 7 g total fat (1 g sat. fat), 22 g carb (5 g dietary fibre, 4 g sugar), 5 mg chol, 332 mg sodium, 473 mg potassium. % RDI: 4% calcium, 11% iron, 6% vit A, 12% vit C, 9% folate.