Roast Butternut Squash with Caerphilly, Barley and Bacon Stuffing
Butternut squash is such a versatile vegetable! Enjoy it roasted - stuffed with a delicious filling including your favourite British cheese.
Preparation time 15 minutes
Cooking time 50 minutes
Calories per serving 270
Fat per serving 14.45g
Approximate cost per serving £1.43
2 medium butternut squash, halved lengthways and deseeded
4 tsp olive oil
100g (4oz) pearl barley
900ml (1 ½ pints) vegetable stock
4 rashers lean smoked back bacon, chopped
1 onion, chopped
1 garlic clove, crushed
2 tbsp chopped fresh parsley
100g (4oz) Caerphilly or Cheshire cheese, chopped
4 small bunches cherry tomatoes on the vine
Freshly ground black pepper
1. Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Put the butternut squash into a roasting tin, cut sides up. Brush with 2 tsp olive oil. Roast for 35-40 minutes, until tender.
2. At the same time, simmer the pearl barley in the vegetable stock for 30-35 minutes, until swollen and tender.
3. Ten minutes before the pearl barley is cooked, heat the remaining oil in a frying pan and cook the bacon for a few minutes until crisp. Add the onion and garlic and cook for another 5-8 minutes. Drain the barley, then stir in the bacon mixture with the parsley and cheese. Season.
4. Remove the squash from the oven and fill with the barley mixture. Top with the cherry tomato bunches. Return to the oven for a further 8-10 minutes, then serve.
Cook’s tip: Try using cooked rice instead of barley – you’ll need 350g (12oz) cooked weight.