Butternut Squash with Pecorino & Crispy Sage
over creamy pearl barley risotto with mushrooms
There is a special ingredient in your box! Butternut squash, a sweet autumn and winter vegetable, is perfect for soups, casseroles and mash.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
65 g
Mushrooms
½ piece
Red onion
1 piece
Garlic
¼ piece
Butternut squash
5 g
Fresh sage
(May be present: Selderij)
75 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
1.5 tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Halve the mushrooms and quarter the onion.
- Halve the butternut squash lengthways.
- Scoop out the seeds and the stringy part of the flesh, then cut into wedges (see Tip).
Tip: butternut squash can be difficult to cut. If you have time, transfer it to the oven for 5 minutes so as to soften it.
- Transfer the onion and butternut squash to a large bowl and drizzle generously with olive oil.
- Season to taste with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast for 20 - 30 minutes, or until the edges are lightly browned. Toss occasionally.
- Set aside half of the sage leaves and then cut the rest into thin ribbons.
- Crush or mince the garlic.
- Melt a knob of butter in a pot or saucepan over medium-high heat.
- Fry the chopped sage and pearl barley with half of the garlic for 1 minute, then pour in the stock.
- Bring to the boil, then cover with the lid and cook the pearl barley for around 25 - 30 minutes until done.
- Stir regularly so as to prevent it from sticking, adding extra water as necessary if it seems too dry.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the sage leaves for 3 - 4 minutes until crispy.
- Transfer to a sheet of kitchen paper and set aside.
- In the same pan, fry the mushrooms with the rest of the garlic for 5 - 7 minutes or until golden-brown (see Tip).
- Season to taste with salt and pepper.
Tip: add a splash of water as necessary if the pan seems too dry.
- When the pearl barley is done, stir in the mascarpone and half of the cheese.
- Serve the pearl barely risotto on plates, topped with the butternut squash, the mushrooms and the onion.
- Garnish with the crispy sage and the rest of the cheese.
