Roasted Butternut Squash and Sage Traybake with Pearl Barley
Ingredients
- 1 butternut squash
- 200 g pearl barley
- 2 red onion
- 3 garlic cloves
- 10 g fresh sage
- 4 tbsp olive oil
- 600 ml vegetable stock
- 40 g pine nuts
Nutrition (per serving)
- Calories
- 510 kcal
- Protein
- 10.2 g
- Carbohydrate
- 61.3 g
- of which sugars
- 10.7 g
- Fat
- 21.6 g
- of which saturates
- 2.7 g
- Fibre
- 14.2 g
- Salt
- 1.17 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 200°C (fan 180°C). Peel and cube the butternut squash. Cut the red onions into wedges. Place on a large roasting tray with the unpeeled garlic cloves.
- 2
Drizzle with olive oil, season well and roast for 30 minutes until the squash is tender and caramelised at the edges.
- 3
Meanwhile, cook the pearl barley in the vegetable stock according to packet instructions, then drain.
- 4
Squeeze the roasted garlic from its skins and stir through the pearl barley. Fold in the roasted squash and onions.
- 5
Toast the pine nuts in a dry pan until golden. Scatter the pine nuts and crispy sage leaves (fried briefly in olive oil) over the dish before serving.
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