Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, roasted butternut squash with feta and pearl barley #salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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 meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Roasted butternut squash with feta and pearl barley #salad is something that I’ve loved my whole life.
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 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
- Make ready 2 tsp rosemary, finely chopped
- Take 2 tbsp extra virgin olive oil
- Take 1/2 tsp caster sugar
- Make ready 170 g pearl barley or oat grains
- Prepare 2 courgettes, sliced lengthways
- Make ready 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Prepare 2 tbsp pinenuts, toasted
- Get 1 tbsp pumpkin seeds, toasted
- Make ready Large handful fresh mint, chopped
- Get 700 ml vegetable stock
- Make ready Sea salt and freshly ground black pepper
- Get For the dressing:
- Make ready 4 tbsp extra virgin olive oil
- Make ready 2 tbsp balsamic vinegar
- Make ready Juice of 1 lemon
- Prepare 1 tbsp honey
- Make ready 1 tbs soy sauce
Easy roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne. Plus tips for roasting winter squash. In the recipe we roast butternut squash until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little.
Steps 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.
Allow the squash to cool, then transfer to a serving bowl. Crumble over the feta cheese and mix gently with the rocket and pomegranate seeds before Pearl Barley Salad with Roast Cauliflower, Feta and Pomegranate. Summer Chopped Salad with Green Goddess Dressing. 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.
So that is going to wrap it up with this exceptional food roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at 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!
