HomeFood & drinkRoast Butternut Squash with Caerphilly, Barley and Bacon stuffing

Roast Butternut Squash with Caerphilly, Barley and Bacon stuffing

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Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients (for 4 people) :

    -2 medium butternut squash, halved lengthways and deseeded
    -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


Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.

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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by The British Cheese Board.

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another free recipe every day

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