Simple Way to Prepare Quick Roasted butternut squash with feta and pearl barley #salad

Hello everybody, I hope you’re having an amazing day today. Today, we’re going 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 bit unique. 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’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Roasted butternut squash with feta and pearl barley #salad is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to 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:

1. Prepare 800 g butternut squash, peeled and cut into 2cm chunks
2. Take 2 tsp rosemary, finely chopped
3. Get 2 tbsp extra virgin olive oil
4. Make ready 1/2 tsp caster sugar
5. Prepare 170 g pearl barley or oat grains
6. Make ready 2 courgettes, sliced lengthways
7. Get 100 g feta or goats cheese, cut into 2cm cubes or crumbled
8. Get 2 tbsp pinenuts, toasted
9. Take 1 tbsp pumpkin seeds, toasted
10. Make ready Large handful fresh mint, chopped
11. Get 700 ml vegetable stock
12. Make ready Sea salt and freshly ground black pepper
13. Make ready For the dressing:
14. Prepare 4 tbsp extra virgin olive oil
15. Take 2 tbsp balsamic vinegar
16. Prepare Juice of 1 lemon
17. Prepare 1 tbsp honey
18. Make ready 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 special food roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!