Barley with squash and hazelnuts
Pearl barley with roasted squash, sage and hazelnuts.
Active time25 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 400 g butternut squash
- 8 g sage
- 700 ml vegetable stock
- 35 ml olive oil
- 50 g hazelnuts
- 250 g dry pearl barley
Preparation
Peel the squash, remove the seeds and cut the flesh into 2 centimetre cubes. Roughly chop the hazelnuts, then wash and finely slice the sage. Preheat the oven to 200 degrees Celsius.
400 g butternut squash8 g sage50 g hazelnuts- knife
- chopping board
- oven
Rinse the barley. Place it in a saucepan with the stock and simmer gently for about 45 minutes, until tender. Add a little water during cooking if necessary.
700 ml vegetable stock250 g dry pearl barley- saucepan
- colander
While the barley is cooking, toss the squash with 25 ml of oil on a baking tray. Cook for 25 to 30 minutes at 200 degrees Celsius, stirring halfway through.
35 ml olive oil- baking tray
- oven
Drain the barley if necessary, then mix with the squash, hazelnuts, sage and the remaining 10 ml of oil. Serve hot or warm.
- mixing bowl
Allergens
- Celery
- Gluten
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration