Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Roasted butternut squash with feta and pearl barley #salad is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Roasted butternut squash with feta and pearl barley #salad is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first 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:
- Get 800 g butternut squash, peeled and cut into 2cm chunks
- Make ready 2 tsp rosemary, finely chopped
- Prepare 2 tbsp extra virgin olive oil
- Make ready 1/2 tsp caster sugar
- Prepare 170 g pearl barley or oat grains
- Prepare 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
- Make ready 700 ml vegetable stock
- Prepare Sea salt and freshly ground black pepper
- Take For the dressing:
- Get 4 tbsp extra virgin olive oil
- Get 2 tbsp balsamic vinegar
- Make ready Juice of 1 lemon
- Get 1 tbsp honey
- Make ready 1 tbs soy sauce
The warmth of the barley and squash will melt the cheese. See more Seasonal recipes 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.
Steps 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.
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. Heat a large saucepan over a medium heat. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano. Roast for about an hour until soft.
So that’s going to wrap it up with this special food roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
