Roasted Butternut Squash and Sage Traybake with Pearl Barley

Ingredients

• 1 butternut squash
• 200 g pearl barley
• 2 red onion
• 3 clove garlic cloves
• 10 g fresh sage
• 4 tbsp olive oil
• 600 ml vegetable stock
• 40 g pine nuts

Method

1. 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. 2

   Drizzle with olive oil, season well and roast for 30 minutes until the squash is tender and caramelised at the edges.

3. 3

   Meanwhile, cook the pearl barley in the vegetable stock according to packet instructions, then drain.

4. 4

   Squeeze the roasted garlic from its skins and stir through the pearl barley. Fold in the roasted squash and onions.

5. 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.