Acorn Squash, Walnut And Zucchini Loaf - cooking recipe

Ingredients

3 tbsp butter
10.5 oz acorn squash, seeded, peeled, finely chopped
2 stalks celery, finely chopped
1 None red onion, finely chopped
2 cloves garlic, minced
2 tsp fresh rosemary leaves
7 oz pearl barley
1/2 cup white wine
2 cups vegetable stock
4 None zucchini, thinly sliced lengthwise
1 1/4 cups walnuts, chopped
1/3 cup fresh breadcrumbs
2 oz Parmesan cheese, grated
2 None eggs, beaten
None None Tomato Salsa
2 None tomatoes, chopped, seeded
1 tbsp fresh parsley, chopped
1 tbsp olive oil
2 tsp lemon juice

Preparation

Preheat oven to 350\u00b0F. Grease and line a 9x5 inch loaf pan with parchment paper.
Melt butter in a saucepan. Saute squash, celery and onion for 4-5 mins. Add garlic and rosemary. Cook for 1 min. Add barley. Cook for 1 min, tossing to coat. Add wine and cook for 1-2 mins, or until almost absorbed. Add stock, 1 cup at a time, stirring until absorbed. Cover and let cool slightly.
Meanwhile, heat a grill pan over high heat. Lightly coat zucchini with oil. Grill for 1 min per side, or until tender. Line loaf pan with zucchini, slightly overlapping.
Combine nuts, breadcrumbs, Parmesan and eggs with barley. Season. Press firmly into prepared pan, folding excess zucchini over top. Cover with foil and bake for 45 mins. Remove foil and bake another 10-15 mins. Let cool in pan for 10 mins.
Meanwhile, to make the tomato salsa, combine tomato, parsley, oil and lemon juice. Season.
Serve loaf with tomato salsa.