Hello everybody, hope you’re having an incredible day today. 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 food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
While the butternut squash is roasting, cook the pearl barley. Place a heavy-based large saucepan over a medium heat and add a tablespoon of olive oil. Once everything is cooked and ready, add the butternut squash and spinach and half the parsley and chives.
Roasted butternut squash with feta and pearl barley #salad is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Roasted butternut squash with feta and pearl barley #salad is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you can achieve it.
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
- Prepare 2 tsp rosemary, finely chopped
- Make ready 2 tbsp extra virgin olive oil
- Make ready 1/2 tsp caster sugar
- Take 170 g pearl barley or oat grains
- Take 2 courgettes, sliced lengthways
- Get 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Prepare 2 tbsp pinenuts, toasted
- Take 1 tbsp pumpkin seeds, toasted
- Make ready Large handful fresh mint, chopped
- Get 700 ml vegetable stock
- Prepare Sea salt and freshly ground black pepper
- Take For the dressing:
- Get 4 tbsp extra virgin olive oil
- Make ready 2 tbsp balsamic vinegar
- Make ready Juice of 1 lemon
- Make ready 1 tbsp honey
- Prepare 1 tbs soy sauce
Top with the roasted squash and onions. Crumble over the feta and finish each plate with a drizzle of. Easy Roasted Butternut Squash Soup — Butternut squash is roasted on top of garlic cloves and fresh thyme then blended with stock into a Simple roasted butternut squash with cinnamon, brown sugar and a little cayenne. We love butternut squash and this recipe is our favorite way to cook it!
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.
Roasted butternut squash and apples vegetarian soup on light background, top view. Buddha bowl with roasted butternut, hummus, cabbage. Winter veggies detox lunch Roasted butternut pumpkin slices Roasted butternut squash Close up of roasted butternut squash cubes Roasted butternut. Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Add chicken or vegetable broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid.
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