Roasted Acorn Squash Bowls

Comforting and perfect for fall! And you’d be surprised how easy they are to make!

2 medium-size acorn squash
1 cup dry pearled barley, rinsed (sub quinoa for gluten-free version)
3 cups vegetable broth
1 shallot, minced
8 ounces mushrooms, thinly sliced (I used shiitake)
10 ounces green beans, chopped
2 large carrots, peeled and diced
1 cup chopped leafy greens (kale, Swiss chard, etc. I used beet greens)
1/2 teaspoon garlic powder
salt & pepper to taste
1/4 cup parmesan cheese for topping (omit or sub vegan cheese for vegan version)

View the full recipe at Making Thyme for Health →