Stuffed butternut squash

Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes


2 medium butternut squash, halved lengthways and deseeded
4 tsp olive oil
100g (4oz) pearl barley
900ml (1½ pints) vegetable stock
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/R6. 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 Add the onion and garlic and cook for another 5-8 minutes. Drain the barley, and stir in with the parsley, tomatoes 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.

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