Roast squash with pumpkin seed pesto
- Portion size: Serves 4
- Hands-on time 30 min, oven time 40 min
- Difficulty: easy
A hearty winter salad recipe made with red onion, pearl barley, feta cheese and a homemade pumpkin seed pesto.
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Ingredients
- 1 medium onion squash (about 500g) – see tips
- 1 red onion
- 2-3 tbsp olive oil, plus extra for drizzling
- 200g pearl barley or spelt
- 100g pumpkin seeds
- 25g fresh basil, plus extra to serve
- 25g fresh mint, plus extra to serve
- ½ lemon
- 100g feta cheese
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Method
- Heat the oven to 220°C/fan200°C/gas 7. Cut the top off the squash, halve (discard the seeds), then cut into wedges. Peel the onion and slice into wedges. Mix the veg in a roasting tin with a glug of oil. Season. Roast for 40 minutes or until the squash is tender.
- Simmer the grains in a pan of lightly salted water for 15 minutes or until tender. Drain, season and drizzle with oil.
- Whizz 75g of the pumpkin seeds, 2-3 tbsp olive oil, the leaves from the herbs and the juice of the lemon in a mini food processor, or bash in a pestle and mortar. Taste and season. If it’s too thick, loosen with 1-2 tbsp water – it should have a drizzling consistency.
- Put the grains on a serving dish and put the veg on top. Pat dry the feta, then crumble over. Drizzle over the pesto, add the remaining pumpkin seeds and herbs, then serve.
Nutrition
- 519kcals Calories
- 26g(6.5g saturated) Fat
- 16.2g Protein
- 56.4g (7.4g sugars) Carbs
- 4.9g Fibre
- 1g Salt
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