Barley Stuffed Butternut Squash Recipes

STUFFED BUTTERNUT SQUASH & CURRIED BARLEY RECIPE

Steps:

• Start by washing the butternut squash and removing any outer stains (or supermarket stickers!) under hot water. Then using a large, sharp knife cut the squash down the middle, so you get two equally sized halves.
• Using a teaspoon or tablespoon start removing the seeds alongside the 'stringy' flesh that surrounds them.
• Using a sharp-pointed knife cut slits into your squash vertically and horizontally. This will help the squash to get evenly roasted in the oven. Brush the Extra Virgin Olive Oil across the squash, and then place it in the oven with the insides facing up. Roast for about 30-35 minutes until your squash is soft and the outer skin is lightly browned.
• Whilst the squash is roasting, you can prepare the filling by placing the dried Pearl Barley in a medium size pan. Add all spices to the barley, then add the boiling stock water to cover the Barley. Cook on medium heat and make sure to stir regularly so that the spices get evenly distributed and the barley does not get stuck to the bottom of the pan.
• You will be able to tell when the barley is ready as it will have soaked up most of the water and more than doubled in size. If you feel like the barley is getting to dry during the cooking process, feel free to add additional water.
• Once your squash is done roasting and the barley is fully cooked assemble the dish by filling the barley into the squash, then sprinkle with pomegranate seeds and chopped coriander. Season with salt & black pepper to taste.
• Enjoy alongside a bottle of refreshing Appletiser!

BARLEY-STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
• Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
• Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
• Bake in the preheated oven until cheese is golden, about 30 minutes.

STUFFED BUTTERNUT SQUASH

Steps:

• Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool.
• Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar.
• Cut the squash in half lengthways through the centre. Scoop out and discard the seeds and any fibrous bits. Keep scraping to carve out a channel down the centre of both squash halves for stuffing, you may need to score the flesh with a knife first if your squash is very firm. The squash shell should be about 1.5cm thick all over when you've finished. Roughly chop any squash you remove and set aside. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.
• Heat oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil in a pan and cook the onion, chopped squash and leek for 8-10 mins until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat. The squash will shrink a little as it cooks, so make sure you make the knots nice and tight. Rub the outside with a little more oil and season well. Alternatively, wrap well in foil.
• Place in a roasting tin lined with some foil or parchment and cook for 1 hr. Check if the squash is cooked by inserting a knife, it should go in with little resistance and the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.