Make the most of the new season’s vegetables in this colourful, vibrant recipe. You can also make the recipe vegetarian by omitting the sausages. You will need to use a hard veggie friendly cheese as parmesan is not suitable for vegetarians.
Ingredients- serves 4
2 butternut squashes- cut lengthways and with seeds scooped out
100g pearl barley
100g kale or cabbage greens
4 sausages- Lincolnshire work well
1 tbsp vegetable oil
1 red onion- sliced into small wedges
200g feta- crumbled
1 tbsp harissa paste
Handful of chopped flatleaf parsley
100g cherry or baby plum tomatoes
20g grated parmesan
1/2 tsp chilli flakes
1. Preheat the oven to 200c/ 180 fan. Place the halved butternut squashes cut side up on a roasting tray, give them a light drizzle of oil and cook until tender. This will take around 50 minutes.
2. In the meantime, bring a pan of water to the boil and pop in the pearl barley. Cook the barley for 40 minutes or until tender. Towards the end add in the kale or cabbage greens for a couple of minutes; drain and then set aside in a large bowl.
3. Heat the oil in a pan and cook the sausages for 12- 15 minutes until golden and cooked through. 5 minutes from the end, add the red onion in and cook together.
4. Cut each sausage into 3- 4 chunks and add to the bowl with the pearl barley in along with the red onion. Mix the barley and sausage together with the feta, harissa, parsley and tomatoes. Season to taste.
5. Scoop out the tender flesh from the squashes leaving a 2cm border at the edges to the squashes hold their shape. Stir the flesh into the barley mixture and then divide between the squashes to stuff them. Sprinkle over the freshly grated parmesan and chilli flakes and roast in the oven for 10- 15 minutes until sweet and golden.
A seasonal celebration of autumn veg !