Chef Dante Giannini
(Ph. ©Megan Moss Freeman)
, an in-demand talent of culinary startup Kitchensurfing
—which helps hosts book local chefs for private dinner parties—shares one of the delightfully fall-friendly dishes he prepared for Lauren Bush Lauren's FEED Supper celebration
in New York City.
Warm Autumn Barley Salad with Butternut Squash
-- 1 cup barley
-- 2 1/2 stock (vegetable or chicken)
-- 1 small butternut squash, peeled and cut into small dice
-- 1 tsp cinnamon
-- 1/3 cup chives
-- Pinch of nutmeg
-- 1 tbsp olive oil
-- Salt and pepperApple Cider Vinaigrette
-- 3 tbsp apple cider vinegar
-- 1 1/2 tbsp honey
-- 6 tbsp olive oil
-- Salt and pepper
1. Preheat oven to 350 degrees F. Combine barley and stock in a medium pot. Bring to a boil over high heat. Reduce to a simmer, cover and cook until tender and the stock is absorbed, about 45 minutes.
2. Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until tender.
3. Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season
with salt and pepper.
4. Toss together barley with roasted squash, and vinaigrette.