Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Roasted butternut squash with feta and pearl barley #salad is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Roasted butternut squash with feta and pearl barley #salad is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted butternut squash with feta and pearl barley #salad:
- Take 800 g butternut squash, peeled and cut into 2cm chunks
- Make ready 2 tsp rosemary, finely chopped
- Get 2 tbsp extra virgin olive oil
- Prepare 1/2 tsp caster sugar
- Take 170 g pearl barley or oat grains
- Make ready 2 courgettes, sliced lengthways
- Take 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Get 2 tbsp pinenuts, toasted
- Get 1 tbsp pumpkin seeds, toasted
- Get Large handful fresh mint, chopped
- Take 700 ml vegetable stock
- Take Sea salt and freshly ground black pepper
- Take For the dressing:
- Prepare 4 tbsp extra virgin olive oil
- Get 2 tbsp balsamic vinegar
- Make ready Juice of 1 lemon
- Take 1 tbsp honey
- Make ready 1 tbs soy sauce
Mixed with mint and an Asian style dressing to add flavour to the grain. Perfect with kebabs and a yogurt mint dip. The extra time it takes to cook is. Heat a large saucepan over a medium heat.
Instructions to make Roasted butternut squash with feta and pearl barley #salad:
- 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.
- 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.
- Brush the courgette slices with olive oil and fry gently in a hot griddle. Sprinkle with salt and freshly ground black pepper.
- Lightly fry the pine nuts and pumpkin seeds in a pan ensuring not to burn the seeds.
- Chop the mint and add all the ingredients in a bowl and mix together.
- 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.
The extra time it takes to cook is. Heat a large saucepan over a medium heat. Barley is a wonderful alternative to ordinary arborio rice or short-grain brown rice in risotto. In fact, you can really make risotto with any grain: farro, spelt, bulgur wheat, or even quinoa. In this recipe, I pair the hearty barley risotto with butternut squash / pumpkin, feta and pumpkin seeds.
So that’s going to wrap it up for this special food roasted butternut squash with feta and pearl barley #salad recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
