Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash with feta and pearl barley #salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Roasted butternut squash with feta and pearl barley #salad is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Roasted butternut squash with feta and pearl barley #salad is something which I have loved my whole life. They’re nice and they look wonderful.
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. Roast butternut squash with pearl barley, gorgonzola and sage recipe. Cook the barley until tender as directed on the packet.
To get started with this recipe, we must 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 that.
The ingredients needed to make Roasted butternut squash with feta and pearl barley #salad:
- Make ready 800 g butternut squash, peeled and cut into 2cm chunks
- Make ready 2 tsp rosemary, finely chopped
- Get 2 tbsp extra virgin olive oil
- Get 1/2 tsp caster sugar
- Make ready 170 g pearl barley or oat grains
- Take 2 courgettes, sliced lengthways
- Make ready 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Make ready 2 tbsp pinenuts, toasted
- Prepare 1 tbsp pumpkin seeds, toasted
- Prepare Large handful fresh mint, chopped
- Make ready 700 ml vegetable stock
- Take Sea salt and freshly ground black pepper
- Prepare For the dressing:
- Take 4 tbsp extra virgin olive oil
- Take 2 tbsp balsamic vinegar
- Get Juice of 1 lemon
- Get 1 tbsp honey
- Make ready 1 tbs soy sauce
Once everything is cooked and ready, add the butternut squash and spinach and half the parsley and chives. Give everything a good, but gentle. 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.
Pearl barley is much cheaper than traditional risotto rice and more flavoursome too. This is designed to be a low cost recipe. Remove the squash from the oven and fill the cavity of each with the mixture. Linguine with crispy onions and brazil nut pangratto. Comfort food from British-Iranian chef Sabrina Ghayour.
So that is going to wrap it up for this special food roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
