Barley with Acorn Squash and Broccoli

This recipe has a real unique blend of ingredients that makes it intriguing and perfect for a fall day.

Barley with Acorn Squash and Broccoli

1 Medium Acorn Squash
1 Bunch of Broccoli cut into floretts (or about 4 cups frozen broccoli floretts)
1 cup Barley
1/4 cup fresh lemon juice
2 tbsp olive oil
2 tbsp apple cider vinegar
1/2 minced onion
1 can chick peas
2/3 cup chopped walnuts
1/2 cup rasins
Shaved Parmesan

Preheat oven to 450. Half squash and remove the seeds, then slice into 1/2 inch slices. On a rimmed baking sheet toss with 2 teaspoons veggie oil, salt and pepper, then arrange in a single layer. On another rimmed baking sheet prepare the fresh broccoli the same way. Place baking sheets in the lower and upper thirds of the oven, squash up and broccoli down, and roast until tender, about 30 min.

While squash and broccoli roast cook barley according to package directions. (I cooked mine with a garlic clove in the water to add taste) Set aside.

In a small bowl prepare dressing, whisk lemon juice, olive oil and 1 tbsp apple cider vinegar, salt and pepper.  Set aside.

(This is where the recipe can be different if you are using frozen broccoli) In a large skillet bring 1/3 cup water to a boil, add 1 tbsp apple cider vinegar and chopped onion. (if you are using frozen broccoli steam it here with the onion.) When the onion is cooked and most of the water evaporated add chick peas, raisins to warm, then turn off the heat. Add squash, broccoli and barley and toss. When you are ready to serve add dressing and walnuts and toss again. Serve topped with Parmesan shavings.