Instructions: Drain and rinse the beans and place in a saucepan. Add 4 cups of the water (or enough to cover the beans by 1 inch) and bring to a boil over high heat. Reduce the heat to a simmer and cook for 40 minutes, or until tender. Drain the beans and transfer to a mixing bowl.

Meanwhile, place the barley in a saucepan with the remaining 3 cups of water and bring to a boil over high heat. Reduce the heat to a simmer and cook for 12 to 15 minutes, until tender. Drain the barley and transfer to the bowl with the beans. Toss the cooked beans and barley together and set aside.

Preheat the oven to 400F.

Cut the squash in half lengthwise. Place the squash, cut-side up, in an oven-proof baking dish and add enough water to come 1/4 inch up the sides of the squash. Cover with aluminum foil and par-bake in the oven for 15 minutes. Remove from the oven and scoop out all the seeds and a little of the flesh, leaving about a 1-inch thickness of flesh in the squash. Set aside. Lower the oven temperature to 375F

Heat the olive oil in a saucepan. Add the onions, carrots, daikon, taro, and butternut squash and sweat over medium heat for 2 minutes. Stir in the cumin, chile powder, and tomatoes and cook for 2 minutes longer. Add the broth, scallions, and pepper and simmer for 20 minutes, or until almost all the liquid has evaporated. Remove the pan from the heat and gently stir in the cilantro.

Thoroughly stir the vegetable mixture into the bean and barley mixture. Spoon the filling into the par-baked acorn squash and bake in the oven for about 15 minutes, or until the squash is tender. Remove from the oven and place each squash on a serving plate. Angle the squash a little so the filling flows out onto the plate. Place the scallions upright on one side of the squash to garnish, and serve immediately.

Serving Ideas : Title in full: Kidney Bean, Root Vegetable and Barley Chili-Stuffed Baked Acorn Squash

NOTE discrepancy: book estimates 509 cals, 4g fat. MC estimates 650 cals, 4g fat.

Description: "Acorn squash half, stuffed with spicy bean stew"

NOTES : Variation on a popular winter vegetarian menu item at the Rittenhouse. Its a full meal! Serving the chile inside the oval, orange-fleshed acorn squash makes a great presentation and a sure-fire conversation piece for any dinner party. You can vary the mix of root vegetables, and you can spice up the chili by adding jalapenos or hot sauce.

This recipe is particularly convenient for entertaining because you can make the chili ahead of time and then stuff and bake the squash at the last minute.

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