Roast butternut squash with pearl barley and blue cheese
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
Method
- Preheat the oven to 200°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.