Roasted butternut squash with feta and pearl barley #salad
Roasted butternut squash with feta and pearl barley #salad

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted butternut squash with feta and pearl barley #salad instructions In a bowl, combine the butternut squash with the olive oil, rosemary and caster sugar and season with the salt and pepper. Remove from the oven and allow to cool. Barley is a wonderful alternative to ordinary arborio rice or short-grain brown rice in risotto.

Roasted butternut squash with feta and pearl barley #salad is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Roasted butternut squash with feta and pearl barley #salad is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted butternut squash with feta and pearl barley #salad:
  1. Get 800 g butternut squash, peeled and cut into 2cm chunks
  2. Prepare 2 tsp rosemary, finely chopped
  3. Get 2 tbsp extra virgin olive oil
  4. Prepare 1/2 tsp caster sugar
  5. Take 170 g pearl barley or oat grains
  6. Make ready 2 courgettes, sliced lengthways
  7. Take 100 g feta or goats cheese, cut into 2cm cubes or crumbled
  8. Take 2 tbsp pinenuts, toasted
  9. Get 1 tbsp pumpkin seeds, toasted
  10. Make ready Large handful fresh mint, chopped
  11. Get 700 ml vegetable stock
  12. Make ready Sea salt and freshly ground black pepper
  13. Take For the dressing:
  14. Take 4 tbsp extra virgin olive oil
  15. Take 2 tbsp balsamic vinegar
  16. Make ready Juice of 1 lemon
  17. Prepare 1 tbsp honey
  18. Take 1 tbs soy sauce

Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash. Heat oil in a large saucepan over medium heat. While the barley is cooking, peel the butternut squash and cut the ends off the squash and discard. Slice the squash in half and using a spoon remove the seeds from the squash and discard.

Instructions to make Roasted butternut squash with feta and pearl barley #salad:
  1. In a bowl, combine the butternut squash with the olive oil, rosemary and caster sugar and season with the salt and pepper. Roast in the oven for 25 minutes or until soft. Remove from the oven and allow to cool.
  2. I cooked the pearl barley in the pressure cooker but it can also be cooked on the hob and simmered in the vegetable stock for an hour until the pearl barley has softened but slightly firm to the bite.
  3. Brush the courgette slices with olive oil and fry gently in a hot griddle. Sprinkle with salt and freshly ground black pepper.
  4. Lightly fry the pine nuts and pumpkin seeds in a pan ensuring not to burn the seeds.
  5. Chop the mint and add all the ingredients in a bowl and mix together.
  6. Mix together the salad dressing and taste it to ensure you have a perfectly balanced dressing. Add more honey, lemon juice or soy sauce if required. Pour over the salad and season to taste with more freshly ground black pepper if needed. Serve warm.

Peel and dice the onion and set aside. Preheat a skillet and melt butter and olive oil together. Add the sage and thyme, and season with salt and pepper. Find out how to use this versatile grain with BBC Good Food's highest-rated pearl barley recipes, including risottos, salads, soups and stews.. Make a veggie roast everyone will love - this squash is packed with nuts, barley and herbs, so it has plenty of flavour and lots of lovely textures.

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