Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Roasted butternut squash with feta and pearl barley #salad is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Roasted butternut squash with feta and pearl barley #salad is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted butternut squash with feta and pearl barley #salad:
- Prepare 800 g butternut squash, peeled and cut into 2cm chunks
- Take 2 tsp rosemary, finely chopped
- Prepare 2 tbsp extra virgin olive oil
- Get 1/2 tsp caster sugar
- Get 170 g pearl barley or oat grains
- Get 2 courgettes, sliced lengthways
- Get 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Get 2 tbsp pinenuts, toasted
- Get 1 tbsp pumpkin seeds, toasted
- Make ready Large handful fresh mint, chopped
- Take 700 ml vegetable stock
- Get Sea salt and freshly ground black pepper
- Take For the dressing:
- Take 4 tbsp extra virgin olive oil
- Take 2 tbsp balsamic vinegar
- Prepare Juice of 1 lemon
- Prepare 1 tbsp honey
- Take 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.
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.
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So that is going to wrap this up with this special food roasted butternut squash with feta and pearl barley #salad recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
