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
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 15.2 g
- Carbohydrate
- 33.5 g
- of which sugars
- 16.4 g
- Fat
- 31.1 g
- of which saturates
- 7.4 g
- Fibre
- 9.4 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Meanwhile, cook the pearl barley in boiling salted water for 25 minutes until tender. Drain.
- 3
Dice the beetroot and toss with balsamic vinegar and honey. Roughly chop the walnuts.
- 4
Mix together the pearl barley, beetroot, walnuts and thyme leaves. Season and drizzle with remaining olive oil.
- 5
Turn the squash halves cut-side up and fill each with the barley mixture. Crumble goat's cheese generously over the top.
- 6
Return to the oven for 10–12 minutes until the cheese is warmed through and lightly golden. Serve with dressed watercress.
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