Roasted Beetroot and Walnut Stuffed Gem Squash

Ingredients

• 4 gem squash
• 250 g cooked beetroot
• 80 g walnuts
• 120 g soft goat's cheese
• 100 g pearl barley
• 5 g fresh thyme
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp honey

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Halve the gem squash crossways and scoop out the seeds. Rub the cut surfaces with olive oil and roast cut-side down for 25 minutes.

2. 2

   Meanwhile, cook the pearl barley in boiling salted water for 25 minutes until tender. Drain.

3. 3

   Dice the beetroot and toss with balsamic vinegar and honey. Roughly chop the walnuts.

4. 4

   Mix together the pearl barley, beetroot, walnuts and thyme leaves. Season and drizzle with remaining olive oil.

5. 5

   Turn the squash halves cut-side up and fill each with the barley mixture. Crumble goat's cheese generously over the top.

6. 6

   Return to the oven for 10–12 minutes until the cheese is warmed through and lightly golden. Serve with dressed watercress.