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Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Roasted butternut squash with feta and pearl barley #salad is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Roasted butternut squash with feta and pearl barley #salad is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to 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 can achieve it.
Ingredients of Roasted butternut squash with feta and pearl barley #salad:
- Make ready 800 g butternut squash, peeled and cut into 2cm chunks
- Make ready 2 tsp rosemary, finely chopped
- Get 2 tbsp extra virgin olive oil
- Take 1/2 tsp caster sugar
- Take 170 g pearl barley or oat grains
- Prepare 2 courgettes, sliced lengthways
- Get 100 g feta or goats cheese, cut into 2cm cubes or crumbled
- Prepare 2 tbsp pinenuts, toasted
- Prepare 1 tbsp pumpkin seeds, toasted
- Take Large handful fresh mint, chopped
- Take 700 ml vegetable stock
- Get Sea salt and freshly ground black pepper
- Prepare For the dressing:
- Make ready 4 tbsp extra virgin olive oil
- Get 2 tbsp balsamic vinegar
- Take Juice of 1 lemon
- Get 1 tbsp honey
- Get 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.
How to Process 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 neglect to practice the dishes over, to eat with household at house. Attempt to compare it with the dish you have. Is it much better or less. Please blend it to make it taste much better.
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