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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted butternut squash with feta and pearl barley #salad is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Roasted butternut squash with feta and pearl barley #salad is something which I’ve loved my whole life.

I love pearl barley as it has a lovely nutty flavour and is far less temperamental than arborio rice. Unlike a traditional risotto that requires constant stirring with judicious At this point stir through the pecorino, pumpkin and butternut squash. While the butternut squash is roasting, cook the pearl barley.

To begin with this particular recipe, we have to first prepare a few components. You can have roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you cook it.

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

Roast butternut squash with pearl barley, gorgonzola and sage recipe. Cook the barley until tender as directed on the packet. Pearl barley is much cheaper than traditional risotto rice and more flavoursome too. This is designed to be a low cost recipe.

Steps 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.

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