Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, roasted butternut squash with feta and pearl barley #salad. It is one of my favorites food recipes. For mine, I’m gonna make it a 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. Are you looking for a cheap recipe to feed a group of friends?
Roasted butternut squash with feta and pearl barley #salad is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Roasted butternut squash with feta and pearl barley #salad is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. 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:
- Prepare 800 g butternut squash, peeled and cut into 2cm chunks
- Take 2 tsp rosemary, finely chopped
- Take 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
- Make ready 1 tbsp pumpkin seeds, toasted
- Take Large handful fresh mint, chopped
- Get 700 ml vegetable stock
- Get Sea salt and freshly ground black pepper
- Make ready For the dressing:
- Take 4 tbsp extra virgin olive oil
- Take 2 tbsp balsamic vinegar
- Get Juice of 1 lemon
- Prepare 1 tbsp honey
- Take 1 tbs soy sauce
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. 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.
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.
While your barley is simmering, prepare the butternut squash. Roast butternut squash with pearl barley, gorgonzola and sage recipe. Cook the barley until tender as directed on the packet. Sweet caramelized onions and roasted butternut squash (called butternut pumpkin in Aussieland), teamed with feta cheese and partially encased in pastry. The roasting intensifies the sweet flavor of the squash and gives it a creamy texture, nicely balanced by the feta.
So that is going to wrap this up with this exceptional food roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
