Hope everyone had fun at the Virtual Vegan Potluck at the weekend! I was happy to bring my dessert along to the party and enjoyed seeing what everyone else came up with.
I’d been doing well so far this autumn in avoiding any lurgies but I finally succumbed to a cold over the weekend- I’m blaming my Mum who came to visit last week, and she’s apparently blaming her boyfriend (Thanks James!). It takes a lot to keep me out of the kitchen but admittedly my energy was pretty zapped and cooking wasn’t high on the list of things I felt like doing at the weekend.
All the same, a girl’s got to eat- “feed a cold” and all that. Not to mention I wanted to share a new dish with you today, so I pulled myself to my feet and into the kitchen, and this is what I came up with.
I don’t know anyone who doesn’t like roasted squash. It’s probably the highlight of the season’s vegetables for me. Roasted with spices and olive oil then combined with chewy barley, lentils, a few extra accents and a sweet and tangy dressing, this really hit the spot. I made a large batch too so if my energy levels are dragged down this week I’m good to go with a nutritious meal waiting for me in the fridge.
Since the blogosphere is abuzz with talk of Thanksgiving, not much more than a week away (!), I couldn’t help but think of my American readers when making this dish. It would be a good one to serve on the big day- colourful, vibrant, tasty: a guaranteed crowd-pleaser.
Ingredients
- 1/2 C Pearl barley (For GF use Brown/Wild Rice or another hearty GF grain)
- 1/2 C Puy lentils
- Small Butternut squash (approx 680g/1 1/2lb), peeled and cubed
- 1 Tbsp Olive oil
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/4 tsp Cinnamon
- 1/4 tsp Garlic powder
- Large pinch of salt
- 1/3 C Raisins
- 1/3 C Pumpkin seeds, toasted (reserve 1-2 Tbsp for topping)
- 1/3 C Finely chopped red onion
- 1/2 C Roughly chopped parsley
- 3 Tbsp Orange Juice (fresh)
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Extra-virgin Olive Oil
- Salt + Pepper (to taste)
Instructions
- Preheat oven to 200C/400F
- Cook lentils & barley in two separate pots according to package instructions. Barley typically takes 40-45 minutes and Puy lentils approx 25 minutes. When al dente, drain and set aside.
- In a large mixing bowl, combine cubed squash with olive oil, spices and a large pinch of salt. Spread in a layer on a baking sheet and roast for approx 25 minutes, or until soft when pierced with a fork.
- Meanwhile, whisk together the dressing ingredients and add to barley and lentils along with the raisins, pumpkin seeds and red onion. Toss well.
- Finally, fold through the roasted butternut and the parsley, transfer to a serving dish and scatter the remaining pumpkin seeds on top.
Are my US readers ready with your menus for Thanksgiving yet? What will you be making?
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This looks gorgeous. I’m working on side dishes for christmas (i know- over prepared right) and was thinking something lentilly and hearty. This hits the spot xx
That doesn’t sound over-prepared to me! I would definitely be planning out the menu already if we weren’t going to my brother’s for Christmas. Though I need to think of what to make for Christmas Eve & Boxing Day! How did that not occur to me?! Need to get my thinking hat on..
Ooh I hVe all those ingredients in the cuoboard that loves a lovely autumn meal.
I’m really enjoying it! Let me know if you try it out
This is exactly the type of thing I’ve been craving lately. Roasted squash and some nice chewy barley. Hope you start to feel better soon, being sick sucks!
I guess it’s actually pretty similar to your winter buckwheat salad. We’re on the same wavelength then!
If one has to have a cold (and I’m sorry you did!), this looks like just the thing to counter it with. I love barley and the flavours in here sound wonderful
Barley is one of my favourite grains. Sorry for all the GF people! I’m feeling a lot better already and definitely credit nutritious food (apparently parsley is loaded with vitamins!)
Ooo yes this is definitely Thanksgiving perfect!! I can’t ever say no to a good squash-filled meal! Hope you’re feeling better, chica!
Thanks Joanne. I’m actually not feeling bad at all. Think I managed to knock the cold on the head
Trying to submit this recipe to your 12 Weeks of Winter Squash but I couldn’t find the entry page?
I’ve never actually cooked with pearl barley!! I also need to add more fruity ‘accents’ into dishes, something I often forget to think of but always adds a great flavour compliment.
You’ll love barley Jo. It’s a great ingredient to make a really hearty soup too.
And I’m all about the fruity “accents” !
It’s so true, you absolutely can’t go wrong when you start with roasted butternut. This sounds like the perfect dish for autumn, be it a quick lunchtime dish or a Thanksgiving side. It’s incredibly elegant in its simplicity.
Thank you m’dear! I think I could eat a whole butternut on it’s own just roasted in olive oil with a sprinkling of s + p.
Simply beautiful pictures!! 😉 I really want to try barley, but I have not been able to find it in the supermarkets. where do you buy it? in a health food store?
Thanks for your lovely compliment Sylvia! I buy my barley from the bulk bins at my local health food store but have seen it in supermarkets too. It’s pretty widely available.
Ok, great, thank you! I’ll have another look at wholefoods this weekend nd hopefully will find some! 😉
I love squash, I am having a job finding kabocha this year though
I picked one up a few days ago in Waitrose. I’ve never had it before though. How do you like it best?
This is so colourful and wholesome-my favourite kind of food. Nothing like feeding a cold with all of the goodness you can muster. Hope you feeling better soon!
That looks so colourful! We are fighting our first cold, too. Those nasty little germs at daycare always get to our daughter and then to us:)
hope you conquered your sniffles by now (if not a green smoothie challenge should do the trick
). From what I know about you I would guess you were really feeling quite low for not wanting to dive into the kitchen. Yet this dish looks so darn good! I love hearty yet sweet dishes like this one! x
I’m feeling much better thank you and thankfully my cold never got too terrible. It’s been forever since I’ve been really ill- must be the power of plant food keeping me well
The close up of this dish has got to be one of the most beautiful food shots I’ve ever seen ♥ Maybe you’re destined to become a professional food photographer 😉
I absolutely love the sound of this dish. I’ve been on the look out for a pearl barley dish to try out on Lil’ L. He’s not keen on the pearl barley salads that I usually make, but maybe this one will be the winner 😉 xx
You’re too kind Sharon
Have you tried pearl barley in soups/stews for Lil’L? They really make a hearty meal.
I LOVE roasted squash! I’ll totally make this
😀 I’m on a mission to try a new variety every week at the moment!