STUFFED BUTTERNUT SQUASH & CURRIED BARLEY RECIPE
Deliciously roasted stuffed butternut squash - filled with flavoursome barley that has been cooked in a curried sauce to accompany the natural sweetness of roasted squash. Low effort to make and delicious served with fresh pomegranate seeds.
Provided by Romy
Categories Butternut Squash
Time 1h10m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 5 serving, Calories 254 calories, Sugar 4g, Sodium 871mg, Fat 11g, SaturatedFat 2g, Carbohydrate 36g, Fiber 5g, Protein 4g
STUFFED BUTTERNUT SQUASH
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
Provided by Good Food team
Categories Dinner, Main course, Vegetable
Time 2h15m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 430 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
STUFFED BUTTERNUT SQUASH RECIPE BY TASTY
Here's what you need: butternut squash, olive oil, rice, vegetable stock, garlic, tomatoes, black beans, corn, fresh cilantro, cumin, chili powder, salt, pepper
Provided by Chandreyee Sen
Yield 6 servings
Number Of Ingredients 13
Steps:
- preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
- Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
- In a pot or sauté pan over medium heat, add one tablespoon olive oil. Then add rice and vegetable stock. Cover the lid and cook it for few minutes until the rice is soft.
- Add garlic, tomatoes, black beans, corn, cilantro, cumin, chili powder, and salt and mix well until the spices are fragrant.
- Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. and add it to the rice mixture. Then add cheddar cheese.
- Now, scoop rice mixture into squash halves until full. Sprinkle more cheddar cheese on top.
- Bake 400 °F (200 °C) for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 7 grams
SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'
Swap rice for barley to make this easy squash 'risotto' with spinach and sage. It's healthy and low in calories and fat - perfect for a quick supper
Provided by Anna Glover
Categories Dinner, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.
- Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the 'risotto' is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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