Squash with barley, pancetta, and two-cheese stuffing
- Preheat oven to 190°C (375°F).
- Cut squash crosswise and brush inside with 15 mL (1 tbsp.) of oil. Season with salt and pepper. Place squash halves cut-side down on a parchment-lined baking sheet and bake for 40 minutes or until tender. Set aside.
- Meanwhile, heat the oil in a medium-sized saucepan over medium heat and sauté pancetta, about 2 minutes. Add celery, carrot, and onion and fry until softened, about 3 minutes. Add leek and continue cooking for 2 minutes. Add barley, pour in the broth, and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until barley is tender and liquid is absorbed, 25 to 30 minutes.
- Add the cheddar, Parmesan, and sage, and stir. Stuff the squash halves with this mixture.