Butternut Squash with Barley and Chickpeas

I actually like spending time in the kitchen coming up with new recipes.

What I don’t like is being interrupted by telemarketers.  Grrrrrr.

While I was coming up with this recipe, the phone rang, and in a moment of sheer stupidity, I answered it.

“Hello. I’m calling about windows on your computer.”

For whatever reason, on this particular day, I decided not to let the guy off easy by hanging up on him.  From previous experience, I also know that pushing 2 or 9 or whatever number they tell you to push to get on the Do Not Call list is about as useful as spitting into the wind.

Me: My computer has windows?

Guy: Yes, and your warranty is out of date, but I can help you.

Me:  Where are the windows? I don’t think I’ve ever seen them on my computer before

Guy: Go on your computer and open windows and I’ll talk you through what to do.

Me: How do I open the windows? Do I push or pull?

Guy: No, you click on windows

Me: How do I do that?  Can I see out of these windows?

Guy:  What??? No.  Windows is a program on your computer!

Me:  A program?  So I don’t have any real windows on my computer?  That is so disappointing.  I was hoping to see Hawaii out of my window.

Guy: It isn’t a real window!  You can’t see out of it!!!

Me: Well, if I can’t see out of it, then what good is it?  Why would someone have a window they can’t see out of?

Guy:  Is your computer open?

Me:  Well, no.  I want to open the window, not the computer.

Guy:  You are so stupid!!!!!

Click.

Me:  Hehehehehehe.  I win!

Moral of the story: Do not interrupt me when I am cooking.

Ingredients:

• 1 butternut squash
• 1/2 cup pearled barley
• 3/4 cup chickpeas, rinsed and drained
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 1Tablespoon olive oil
• 1 teaspoon crushed rosemary
• salt and pepper to taste
• 1 Tablespoon garlic oil (or olive oil and either some garlic powder or minced garlic to taste)
• 1 teaspoon apple cider vinegar
• 1/2 – 1 teaspoon minced sage (start with 1/2 and adjust from there; depends how much you like sage)
• 2 teaspoons orange juice

Directions:

1. Preheat oven to 425.  Peel and dice butternut squash so that you have  1 cup.  Either double the recipe or save the rest for another use.  If you want to get fancy, separate the “neck” of the squash from the “bowl”.  Peel the neck and cut into a dice, but leave the bowl the way it is, scooping out the seeds. Roast the bowl on a lined baking sheet for 30 – 40 minutes or till tender.  You can slice it into rings when it cools a bit if you want to decorate the top of the dish with it. Set the diced squash aside.
2. Cook at the barley according to package directions, using either water or vegetable broth for a little more flavor
3. In a large bowl, combine the diced squash, diced onion, chickpeas, and diced carrots.  Toss the mixture in 1 Tablespoon of olive oil, sprinkle with the crushed rosemary and a bit of salt and pepper.  Put on a baking sheet and roast for 20 minutes, stirring after 10.  The vegetables should all be tender, but not mushy when they are done.
4. Meanwhile, make the “dressing” for the barley.  In a small bowl or jar, combine the garlic oil, apple cider vinegar, minced sage, orange juice and salt and pepper and shake or whisk to combine.  Pour over the warm barley and toss well to coat.
5. To serve, put half the barley on a plate and top with half of the squash, carrot, chickpea mixture.  If you are using the “bowl” of the squash, cut into rings to decorate the top.  This recipe served 2, but it was a complete meal.

Enjoy!