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

Hello everybody, it is William Jones, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted butternut squash with feta and pearl barley #salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted butternut squash with feta and pearl barley #salad is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Roasted butternut squash with feta and pearl barley #salad is something that I’ve loved my entire life.

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

Instructions 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 with this exceptional food roasted butternut squash with feta and pearl barley #salad recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!