Hearty Butternut Squash, Barley, & Herb Stew.
ingredients:
to serve 4:
1 medium butternut squash, peeled and diced into 2cm cubes
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 carrots, chopped
2 celery sticks, chopped
1 tsp dried thyme (or a few fresh sprigs)
1 tsp rosemary, finely chopped
1 tsp dried marjoram or sage (or fresh sprigs)
120g pearl barley
1 litre vegetable or light chicken stock
optional: 200g cubed swede or parsnip for extra sweetness
sea salt and black pepper, to taste
optional finish: cream, or grated cheddar for richness
optional garnish: a handful of fresh parsley
METHOD
1. Roast the squash:
Toss with 1 tbsp oil, salt, and pepper. Roast at 200C (fan 180C) for 25-30 minutes until golden.
2. Start the Stew:
in a heavy pot, heat some olive oil. Add onions, carrots, celery and swede/parsnip if using. Cook gently for 10 minutes until soft and fragrant.
3. Add herbs and Barley:
Stir in garlic, thyme, rosemary, and sage. Add the barley and toss to coat in the oil and flavour.
4. Simmer:
Pour in the stock, bring to a boil, then reduce to a low simmer. Cook 30-40 minutes, stirring occasionally, until the barley is tender and the broth thickens.
5. Combine and Finish:
Stir in the roasted squash and simmer for another 5 minutes so it breaks down slightly ans sweetens the broth. Season to taste.
6. Serve:
Spoon into bowls and finish with a drizzle of cream and/or grated cheddar. Pairs perfectly with warm crusty bread.