<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4RujPR_0wLuZcsb00" alt="https://img.particlenews.com/image.php?url=4RujPR_0wLuZcsb00" width="1200" height="1200" ></figure><h2>Ingredients</h2><ul><li>1</li><li>large butternut squash (about 1kg)</li><li>2 Tbsp.</li><li>olive oil</li><li>1</li><li>vegetable stock cube</li><li>125 g</li><li>pearl barley</li><li>1</li><li>red onion, finely chopped</li><li>2 Tbsp.</li><li>finely chopped rosemary</li><li>125 g</li><li>cavolo nero or kale, finely chopped (woody stems discarded)</li><li>50 g</li><li>dried cranberries, finely chopped, see intro</li><li>50 g</li><li>walnuts, roughly chopped, see intro</li><li>150 g</li></ul><ul><li>goat's cheese log with rind, crumbled, we used Chavroux</li></ul>You will also need<ul><li>Kitchen string </li></ul><h2>Directions</h2><ol><li>Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut the squash in 1/2 lengthways, deseed and brush all over with 1tbsp oil. Season and place cut-side down on a baking tray. Cook for 35min, or until golden and tender. Set aside until cool enough to handle. </li><li>Step 2While the squash is cooking, bring a large pan of water to the boil. Crumble in the stock cube; stir to dissolve. Add the pearl barley and cook for 15min, or until tender. Drain and leave to cool slightly. </li><li>Step 3Heat remaining 1tbsp oil in a large pan over medium heat and cook the onion for 5min, until softened. Stir in the garlic and rosemary and cook for 2min, until fragrant. Add the cavolo nero/kale and cook until just wilted. Remove from heat and stir in the pearl barley, cranberries, walnuts and goat’s cheese. Check seasoning. </li><li>Step 4Using a spoon, scrape a hollow along the length of both squash halves (see GH TIP), leaving about 2cm fl esh intact at the edges (being careful not to break the skin). Spoon the pearl barley filling into both halves (they will be full), then quickly lift 1 on top of the other and secure in place with kitchen string. </li><li>Step 5Return to the oven for 15min. Serve in slices (yes, you can eat the skin!).</li></ol>GH TIPYou can mash the scooped-out squash flesh and serve it alongside, whizz it into a pasta sauce or soup – or freeze for future use.GET AHEADPrepare to end of step 4 up to a day ahead. Cool, cover and chill. To serve, allow to come to room temperature and complete recipe, reheating until piping hot.<ul><li>Calories: 262</li><li>Protein: 8g</li><li>Total fat: 13g</li><li>Saturates: 4g</li><li>Carbs: 27g</li><li>Total sugars: 10g</li><li>Fibre: 4g</li></ul></div></body>

Mountain View, CA

NewsBreak

Cranberry, Goat’s Cheese and Barley-Stuffed Squash

Large butternut squash (about 1kg) cavolo nero or kale, finely chopped (woody stems discarded) goat's cheese log with rind, crumbled, we used Chavroux. Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut the squash in 1/2 lengthways, deseed and brush all over with 1tbsp oil. Season and place cut-side down on a baking tray. Cook for 35min, or until golden and tender. Set aside until cool enough to handle.

Cranberry, Goat’s Cheese and Barley-Stuffed Squash

Related Search

Comments /

YOU MAY ALSO LIKE

Comments / 0