Recipe of Favorite Roasted butternut squash with feta and pearl barley #salad

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Roasted butternut squash with feta and pearl barley #salad. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Roasted butternut squash with feta and pearl barley #salad Recipe. 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.

You can cook 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. Make ready of butternut squash, peeled and cut into 2cm chunks.
2. It’s of rosemary, finely chopped.
3. Take of extra virgin olive oil.
4. Prepare of caster sugar.
5. Prepare of pearl barley or oat grains.
6. Make ready of courgettes, sliced lengthways.
7. Take of feta or goats cheese, cut into 2cm cubes or crumbled.
8. Make ready of pinenuts, toasted.
9. It’s of pumpkin seeds, toasted.
10. Prepare of Large handful fresh mint, chopped.
11. Prepare of vegetable stock.
12. Prepare of Sea salt and freshly ground black pepper.
13. It’s of For the dressing:.
14. Make ready of extra virgin olive oil.
15. Take of balsamic vinegar.
16. Prepare of Juice of 1 lemon.
17. Prepare of honey.
18. Take of 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.

Roasted butternut squash with feta and pearl barley #salad step by step

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..

Give everything a good, but gentle.The butternut squash with its sweet roasted flavor gives life and warmth to the dish while adding its benefits of iron, potassium and vitamin C.While your barley is simmering, prepare the butternut squash.

Place all the dressing ingredients together in a small bowl and whisk until Drain the cooked barley thoroughly then place it into a large bowl and pour the dressing over the top.Easy roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne.Roasted Acorn Squash with Walnuts and Cranberries — Easy roasted acorn squash recipe topped with an utterly delicious mixture of butter, walnuts and cranberries.Easy Cherry Tomato and Feta Salad.Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley.