Butternut Squash over Pearl Barley Risotto

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 the 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.

Did you know... eating less meat is beneficial for your health; in particular, it reduces the risk of cardiovascular diseases.

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 nicely browned (see Tip). Season to taste with salt and pepper.

Tip: add a splash of water as necessary if the pan seems too dry.