Hearty Butternut Squash, Pearl 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.

*Photo by Cala on Unsplash