- 1 small pumpkin or butternut squash
- 2 tbs. of jerk seasoning
- ½ lbs. of cooked barley
- ½ lbs. of cracked bulgar wheat
- 2-4 cups of vegetable stock
- 1 small onion diced
- 2 tbs. chopped garlic
- 1 tsp fresh chopped sage
- 1 tsp fresh chopped thyme
- 1 tsp fresh chopped parsley
- ½ cup grated parmesan
- ¼ lbs. butter
- Salt and pepper to taste
Split, seed, and season squash or pumpkin with jerk spice. Roast on a sheet pan at 350 degrees with flesh side up for 45 mins until the pumpkin is soft to the touch. Let cool and scoop out pulp.
In a medium saucepan melt half of the butter and sauté the onion and garlic until soft, about 3-5 mins.
Add the pumpkin, barley, and bulgur wheat. Cook for 2 min.
Add the vegetable stock a 1 cup at a time until it reaches a “risotto” like consistency, slightly saucy, not soupy.
Turn off the heat and stir in the rest of the butter, parmesan, fresh herbs, salt and pepper.
I like to reserve the pumpkin seeds to toast them and use for a garnish.