Easiest Way to Make Homemade Roasted butternut squash with feta and pearl barley #salad

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash with feta and pearl barley #salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted butternut squash with feta and pearl barley #salad is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, 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 wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash with feta and pearl barley #salad using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted butternut squash with feta and pearl barley #salad:

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

So that is going to wrap this up for this special food roasted butternut squash with feta and pearl barley #salad recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!