Cook barley according to package directions.

Set cooked barley aside.

In a medium bowl, mix diced apples, dried basil, chopped pecans, maple syrup, and cinnamon.

Combine the apple mixture with the cooked barley.

Cut acorn squash in half lengthwise.

Remove seeds and membranes from the squash halves.

Place squash halves cut side down in a baking dish.

Sprinkle each half with olive oil.

Place squash halves on a baking sheet or baking dish.

Fill each squash cavity with the barley-apple stuffing mixture.

Cover the baking dish with foil.

Bake covered at 350°F (175°C) for 1 hour.

Remove the foil and bake for another 20 minutes, or until the squash is tender and browned.

Boil apple juice until it reduces to a syrup consistency.

Drizzle the apple juice syrup over the top of the squash before serving.