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Hello, hope you are having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash with feta and pearl barley #salad. It is one of my favorites. This time, I’m gonna make it a 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 current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Roasted butternut squash with feta and pearl barley #salad is something which I’ve loved my entire life.
Heat oil in a large saucepan over medium heat. Butternut squash is an excellent source of vitamin A and beta-carotene as well as vitamin C. Adding the olive oil will result in a higher absorption of the fat soluble nutrients such as vitamin A.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you cook it.
Ingredients of Roasted butternut squash with feta and pearl barley #salad:
- Prepare 800 g butternut squash, peeled and cut into 2cm chunks
- Prepare 2 tsp rosemary, finely chopped
- Prepare 2 tbsp extra virgin olive oil
- Prepare 1/2 tsp caster sugar
- Take 170 g pearl barley or oat grains
- Prepare 2 courgettes, sliced lengthways
- Prepare 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Get 2 tbsp pinenuts, toasted
- Take 1 tbsp pumpkin seeds, toasted
- Make ready Large handful fresh mint, chopped
- Make ready 700 ml vegetable stock
- Make ready Sea salt and freshly ground black pepper
- Make ready For the dressing:
- Get 4 tbsp extra virgin olive oil
- Take 2 tbsp balsamic vinegar
- Take Juice of 1 lemon
- Get 1 tbsp honey
- Make ready 1 tbs soy sauce
While the barley is cooking, peel the butternut squash and cut the ends off the squash and discard. Slice the squash in half and using a spoon remove the seeds from the squash and discard. Peel and dice the onion and set aside. Preheat a skillet and melt butter and olive oil together.
This Is To Make Roasted butternut squash with feta and pearl barley #salad:
- 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.
- 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.
- Brush the courgette slices with olive oil and fry gently in a hot griddle. Sprinkle with salt and freshly ground black pepper.
- Lightly fry the pine nuts and pumpkin seeds in a pan ensuring not to burn the seeds.
- Chop the mint and add all the ingredients in a bowl and mix together.
- 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.
Roasted butternut squash makes a delicious veggie centrepiece as well as being great comfort food.. Make a veggie roast everyone will love - this squash is packed with nuts, barley and herbs, so it has plenty of flavour and lots of lovely textures. Oven-roasted butternut squash pairs beautifully with pomegranate seeds and crumbled feta. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. To use frozen soup, thaw in the.
Do not forget to practice the dishes above, to eat with household at home. Try to compare it with the dish you have. Is it better or much less. Please blend it to make it taste much better.
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