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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted butternut squash with feta and pearl barley #salad is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted butternut squash with feta and pearl barley #salad is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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.

So that’s going to wrap this up for this exceptional food roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!