Squash with Pearl Barley & Purple Sprouting Broccoli

Squash with Pearl Barley & Purple Sprouting Broccoli

plus carrot top yoghurt

There is a common thread between stews, chunky soups, minestrone style broths and risotto. They are all comfort foods in their own right as well as providing a convenient way of using up almost any vegetable. Combine this idea with one of my all time favourite ingredients for Autumnal cooking, pearl barley, and there is a winning combination. 

This recipe is a textural exploration, chewy barley, soft squash, crisp sprouting and smooth yoghurt. New seasons purple sprouting is tender enough to eat raw, with a delicious peppery bite that is shared with its brassica cousins, but roast it and this bite softens. The leaves and florettes go crisp giving a delightful contrast. 

A carrot top yoghurt brings a little thrift and delicious way of using what is so often thrown away. A sharp yoghurt and herb finale.

Serves 2
Preparation time: 40 minutes
Cooking time: 40 minutes

Ingredients:
180g pearl barley
Oil
½ red kuri squash (or any squash)
1 onion
4 cloves of garlic
2 bay leaves
300g stock
Water
Sea salt flakes
Fresh ground black pepper
Shaved nutmeg
4 spears of purple sprouting
A few dessert spoons of yoghurt
A sprig of carrot tops

Preheat the oven to 160°C

1.                Soak the barley in plenty of water in the fridge overnight. 

2.               A lot of the prep time is roasting the squash, but this can be done in advance then kept in the fridge to make a quick supper. Cut the squash in half, scoop out the seeds (saving them to roast for a snack) and put in a roasting tray. Cut the onion in half with the skin on and bruise the garlic leaving the paper on. Divide them between the squash halves, drizzle with a little oil, season and cover with foil. Roast in the oven for 40 minutes.

3.               Rinse the barley a few times until the water clears. Remove the squash from the oven once it is soft and squeeze out the garlic and onion from their skins into a large pan. Add the barley and cover with stock, then bring to a heavy simmer and leave to cook.

4.               In the mean time chop as many carrot tops as you like and bind with yoghurt, salt, pepper, and a little honey. Leave to one side.

5.               Trim the sprouting if necessary and wash, leaving some water clinging to it. Turn the oven up to 200°C.

6.               Once the liquid has been absorbed, check to see if the barley is tender, adding more liquid if needed and continuing to cook.

7.               Scrape the flesh out of the squash skins and add to the barley once it is tender and turn the heat right down. 

8.               Lightly season the sprouting with salt, pepper and a touch of oil, then roast in the hot oven for 10 minutes. 

9.               By now the barley will be tender and the squash will have almost dissolved into the mix like a sauce. Bring everything together and enjoy.

Serve with your favourite strong cheese.

Chef Notes:
1.                Instead of carrot tops, any herbs will be delicious. 
2.               This recipe suits any squash.