Roast butternut squash with pearl barley and blue cheese
8 Apr 2015
by Dinna
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
This is a lovely vegetarian dish that's very filling, so it can be a main meal for supper. If you can't live without meat, just supplement it with crispy bacon or serve it as a side dish with grilled meat or fish.
Ingredients
- 1 medium butternut squash
- 1 onion
- 4 cloves of garlic (skin on)
- 2 Tbsp olive oil
- 200g pearl barley
- 10 sage leaves
- 100g sweet soft blue cheese (such as Gorgonzola or Dolcelatte)
- 1 handful of almonds
Instructions
- Preheat the oven to 200Β°C
- Peel the squash and dice the flesh. Cut the onion into quarters.
- Put the onion and squash in a roasting tin.
- Flatten the garlic with a knife & add to the tin.
- Season the vegetables with salt and pepper; drizzle most of the oil over them and put in the oven.
- After about 20 minutes brush the sage leaves with some extra oil and add to the vegetables.
- Take out the garlic when soft, discard the peel, mash the flesh with a fork and set aside. Leave the other vegetables to roast until they're also soft - another 10 minutes or so.
- Meanwhile cook the barley in salted water for about 15 minutes until tender but still crunchy. Drain, keep it warm.
- And dry-fry the almonds (i.e.without oil) and set aside.
- When the squash is tender, take the tin out of the oven, add the barley, garlic & almonds and crumble the cheese on top. Mix everything together, season to taste.Serve warm.
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Categories
- Meal Type: - Everyday - Lunch - Main - Side - Supper
- Cuisines: - Italian
- Ingredients: - Dairy - Whole grains
- Health and Diet: - Vegetarian
- Skill Levels: - Easy
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