How to Prepare Favorite Roasted butternut squash with feta and pearl barley #salad

Hello everybody, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Any-night-of-the-week Roasted butternut squash with feta and pearl barley #salad. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Roasted butternut squash with feta and pearl barley #salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted butternut squash with feta and pearl barley #salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted butternut squash with feta and pearl barley #salad is 4 - 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted butternut squash with feta and pearl barley #salad estimated approx 25 minutes.

To get started with this recipe, we must first prepare a few components. You can have Roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you cook that.

A truly delicious and healthy salad to enjoy with your summer BBQ. Mixed with mint and an Asian style dressing to add flavour to the grain. Perfect with kebabs and a yogurt mint dip. The extra time it takes to cook is well worth it.

Ingredients and spices that need to be Prepare to make Roasted butternut squash with feta and pearl barley #salad:

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

Instructions to make 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.

While this is in no way the end all be guide to cooking easy and quick lunches it is great food for thought. The hope is that will get your creative juices flowing so you may prepare excellent lunches for your own family without the need to do too horribly much heavy cooking through the approach.

So that's going to wrap this up with this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Roasted butternut squash with feta and pearl barley #salad. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!