Step-by-Step Guide to Make Award-winning Roasted butternut squash with feta and pearl barley #salad

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We hope you got insight from reading it, now let's go back to roasted butternut squash with feta and pearl barley #salad recipe. You can cook 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 prepare Roasted butternut squash with feta and pearl barley #salad:

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

This dish with the feta can be a complete meal for a weeknight when you have little energy. Ever since I found out that I need to watch high glycemic foods, I have been looking for good barley recipes (as barley is a good low glycemic substitute for rice and pasta). This recipe, as simple as it is, really maximizes the flavor with the herbs, the richness of the cheese and the slightly sweet flavor of the squash. Roasted Butternut Pumpkin, Spinach & Barley Risotto. Remove from heat and season with salt and pepper.

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