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Stuffed squash with fennel and barley
Serves 2 Starters and mains
Ingredients
- 2 small onion squash (about 800g)
- 2 fennel bulbs
- 2tbsp extra virgin olive oil
- 1 handful of fennel tops, if available
- 125g pearl barley
- 100g cheddar cheese, grated
- 25g butter
- 1 garlic clove, peeled and grated
To serve
- soured cream
Method
Preheat the oven to 180C/350F/ Gas 4. Use a knife to cut the base off each squash so they sit upright. Cut off the tops in one clean circle, about 3cm below the stalk, and set aside. Use a spoon to scoop out the seeds and fibrous matter.
Trim the fennel, removing the tougher outer leaf. Cut the bulbs in half, then cut each half into 3 or 4 wedges. Place the squash in a large roasting tray. Scatter the fennel wedges around them and try to squeeze in the squash tops. Drizzle the olive oil all over. Season with salt and pepper and scatter over a few fennel tops. Place in the oven and cook for 45-60 minutes, or until the squash and fennel are tender. If the fennel starts to take on too much colour, cover the tray with some foil.
Meanwhile, place the pearl barley in a medium saucepan and cover it with water. Place on a medium heat and simmer gently for 25-30 minutes, until the barley is soft but retains some bite. Drain well and place in a large bowl. When the fennel and squash are cooked, remove from the oven. Add the roasted fennel to the barley, then add the cheese, butter, garlic and plenty of salt and pepper. Tumble everything together and divide the mixture between the two squashes. Return the tray to the oven for 8-10 minutes. Serve with their lids on top and some soured cream on the side.
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