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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted butternut squash with feta and pearl barley #salad is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Roasted butternut squash with feta and pearl barley #salad is something which I’ve loved my whole life.

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.

To get started with this recipe, we have to 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 cook it.

The ingredients needed to make Roasted butternut squash with feta and pearl barley #salad:
  1. Get 800 g butternut squash, peeled and cut into 2cm chunks
  2. Prepare 2 tsp rosemary, finely chopped
  3. Get 2 tbsp extra virgin olive oil
  4. Get 1/2 tsp caster sugar
  5. Take 170 g pearl barley or oat grains
  6. Get 2 courgettes, sliced lengthways
  7. Take 100 g feta or goats cheese, cut into 2cm cubes or crumbled
  8. Get 2 tbsp pinenuts, toasted
  9. Make ready 1 tbsp pumpkin seeds, toasted
  10. Make ready Large handful fresh mint, chopped
  11. Prepare 700 ml vegetable stock
  12. Prepare Sea salt and freshly ground black pepper
  13. Take For the dressing:
  14. Make ready 4 tbsp extra virgin olive oil
  15. Get 2 tbsp balsamic vinegar
  16. Get Juice of 1 lemon
  17. Make ready 1 tbsp honey
  18. Make ready 1 tbs soy sauce

Roasted Butternut Squash, Feta and Penne from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource. 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.

Steps to make Roasted butternut squash with feta and pearl barley #salad:
  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.

While your barley is simmering, prepare the butternut squash. Cut the squash in half lengthways and scoop out the seeds and any fibrous bits. By Sabrina Ghayour. […] Roasted Butternut Squash Salad with Feta and Pumpkin Seeds Roasty sweet chunks of butternut squash, salty feta cheese, crunchy-nutty pumpkin seeds and roasted corn combine in this fabulously fit « cozy multigrain porridge. Barley scones with roasted plums ». Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley.

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