Forget the turkey.
dimension. You’ll then sauté chopped parsnips and red onion with cumin, ground ginger, and allspice in the same pan before toasting and parcooking barley. After tossing all of that with dried apricots and figs, you’ll spoon the mixture into the squash, followed by a little bit of water or, if you’d like,Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
The whole thing roasts with its lid fit into place until the squash is tender and the barley cooked through. Meanwhile, you can get to work on, including a wonderful riff on gravy with preserved lemon, garlic, and white wine . It’s bright and acidic and gives wonderful balance to the earthy roast squash.
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