Recipe: Appetizing Roasted butternut squash with feta and pearl barley #salad

Recipe: Appetizing Roasted butternut squash with feta and pearl barley #salad Delicious, fresh and tasty.

Roasted butternut squash with feta and pearl barley #salad. Turn down the heat to medium and add a ladleful of warm stock. Heat oil in a large saucepan over medium heat. While your barley is simmering, prepare the butternut squash.

This recipe, as simple as it is, really maximizes the flavor with the herbs, the richness of the cheese and the slightly sweet flavor of the squash.

Butternut squash is an excellent source of vitamin A and beta-carotene as well as vitamin C.

Adding the olive oil will result in a higher absorption of the fat soluble nutrients such as vitamin A.

You can have Roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you cook that.

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

1. You need 800 g of butternut squash, peeled and cut into 2cm chunks.

2. Prepare 2 tsp of rosemary, finely chopped.

3. Prepare 2 tbsp of extra virgin olive oil.

4. Prepare 1/2 tsp of caster sugar.

5. It’s 170 g of pearl barley or oat grains.

6. Prepare 2 of courgettes, sliced lengthways.

7. You need 100 g of feta or goats cheese, cut into 2cm cubes or crumbled.

8. Prepare 2 tbsp of pinenuts, toasted.

9. Prepare 1 tbsp of pumpkin seeds, toasted.

10. You need of Large handful fresh mint, chopped.

11. You need 700 ml of vegetable stock.

12. It’s of Sea salt and freshly ground black pepper.

13. Prepare of For the dressing:.

14. You need 4 tbsp of extra virgin olive oil.

15. Prepare 2 tbsp of balsamic vinegar.

16. Prepare of Juice of 1 lemon.

17. Prepare 1 tbsp of honey.

18. Prepare 1 tbs of soy sauce.

This dish with the feta can be a complete meal for a weeknight when you have little energy.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper.

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.

Roasted butternut squash with feta and pearl barley #salad instructions

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.

Find out how to use this versatile grain with BBC Good Food's highest-rated pearl barley recipes, including risottos, salads, soups and stews..

It's creamy, fresh herbs add incredible flavor, with just the right amount of parmesan cheese.

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.