Stuffed Mini-Hubbard Squash

I got some mini-hibbard squash this week. I have never seen mini-hubbards before. Usually they are larger than a good sized pumpkin, grey-green and very wrinkly and knobbed. The only recognizable feature of these mini-versions was their color. Hubbards have a texture similar to an acorn squash but they are much sweeter. These were delicious stuffed with barley and turkey sausage.

This is an excellent picture of a fully grown hubbard squash. They are beastly large and the skins are so thick and hard you literally do need a saw or a hammer and chizzle to get through them.

Little Squash :)
(and my littlest squash in the background)

Stuffed Mini Hubbard Squash

2 mini-hubbard squash
1 medium onion diced
2 garlic cloves minced
2 medium carrots diced
2 celery stalks diced
2 roma tomatoes diced
1/2 cup fresh parsley
salt and pepper
2/3 cup white wine
1 cup barley
4 chicken sausages

1. Preheat oven to 350. Halve squash and scrape out seeds. Place halves face down in a shallow baking dish and bake until  skin can be easily pierced with a knife. (35-40 min)
2. Cook Barley: Bring 2 cups water and 1 tbsp butter to boil in a medium saucepan. Add barley and cook for 20 minutes or until water is evaporated and grains have swelled.
3. In a large skillet heat 1 tbsp vegetable oil. Add onion, garlic, carrots, and celery, season with salt and pepper. Saute until veggies are tender. Add tomatoes, wine and parsley bring to a simmer. Slice up chicken sausages and stir into the veggie mixture. Cover and simmer on low for 20 min.
4. When carrots are cooked through, mix the barley into the veggie mix then spoon the stuffing into the cooked squash halves and serve.