Type of cooking:
No rating at the moment! Be the first to
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients (for 4 people) :
-2 medium butternut squash, halved lengthways and deseededMethod: Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.
-4 tsp olive oil
-100g (4oz) pearl barley
-900ml (1 ½ pints) vegetable stock
-4 rashers lean smoked back bacon, chopped
-1 onion, chopped
-1 garlic clove, crushed
-2 tbsp chopped fresh parsley
-100g (4oz) Caerphilly or Cheshire cheese, chopped
-4 small bunches cherry tomatoes on the vine
-Freshly ground black pepper
Start by putting the butternut squash into a roasting tin, cut sides up. Brush with 2 tsp olive oil. Roast for 35-40 minutes, until tender.
At the same time, simmer the pearl barley in the vegetable stock for 30-35 minutes, until swollen and tender.
Next, 10 minutes before the pearl barley is cooked, heat the remaining oil in a frying pan and cook the bacon for a few minutes until crisp. Add the onion and garlic and cook for another 5-8 minutes.
Drain the barley, then stir in the bacon mixture with the parsley and cheese. Season.
Remove the squash from the oven and fill with the barley mixture. Top with the cherry tomato bunches. Return to the oven for a further 8-10 minutes, then serve.
Calorie Content: 270cals per serving.