Stuffed squash with fennel & barley

Stuffed squash with fennel & barley

By
From
Gather
Serves
2
Photographer
Andrew Montgomery

Whenever I make these little stuffed squash, I’m reminded of being with my friend Pip, who is sadly not around any more. Preparing and cooking mixed pumpkins and squash, just like I do here, was the last thing we did together, for a book we were working on at the time. I remember it as if it were yesterday. This variation is sweet from the squash and roasted fennel, and full of character from the barley. I think Pip would definitely approve.

Ingredients

Quantity Ingredient
2 small onion squash
2 fennel bulbs
2 tablespoons extra-virgin olive oil
1 handful fennel tops
125g pearl barley
100g cheddar cheese, grated
25g butter
1 garlic clove, peeled and grated
salt
freshly ground black pepper

Method

  1. Heat the oven to 180°C. Use a sharp, heavy knife to cut the base off each squash, so that they sit upright. Cut off the tops in one, clean round, about 3cm or so below the stalk, and set aside. Use a metal spoon to scoop out the seeds and the fibrous matter, to leave a fairly neat hollow.
  2. Trim the fennel, and remove the tougher outer leaf if you need to. Cut the bulbs in half, then cut each half into 3 or 4 wedges.
  3. Place the squash in a large roasting tray. Scatter the fennel wedges around them and try to squeeze in the squash tops, too. Drizzle the olive oil all over, including inside the squash. Season with salt and pepper and scatter over a few fennel tops, if you have them. Place the tray in the oven and cook for 45–60 minutes, or until both the squash and the fennel are nice and tender. If the fennel starts to take on too much colour, cover the tray with tin foil.
  4. Meanwhile, place the barley in a medium pan and cover it with water. Place on a medium heat and simmer gently for 25–30 minutes, until the barley is soft but still retains some bite. Drain well and place in a large bowl. When the fennel and squash are cooked, remove them from the oven and add the roasted fennel to the barley, then add the cheese, butter, grated garlic and plenty of salt and pepper to taste. Tumble everything together and spoon the barley mixture equally into the two roasted squash. Return the tray to the oven for 8–10 minutes to heat through, then serve straight away with their lids, and some soured cream and a green salad.
Tags:
River Cottage
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again