Honey Roasted Squash Salad with Unsalted Butter

For the butternut squash & pearl barley: 

1 butternut squash, deseeded and cut into long wedges 

2tsp of honey (depending on preference)

2tbsp of All Things Butter Unsalted Butter

120g of pearl barley

Pinch of salt

Handful of parsley, finely chopped

For the salsa:

2tbsp of raisins 

2tbsp of Red wine vinegar 

Handful of parsley, finely chopped

Juice of ½ an orange

1tsp of honey

Shallot, finely diced

2 tbsp Olive oil

30g of  pine nuts, lightly toasted

Step 1

Preheat the oven to 180C

Step 2

Combine your butter and honey in a saucepan and heat on low until melted. Transfer your butternut squash slices to a tray and pour over the honey butter. Season with salt and mix well. 

Step 3

Roast in the oven for 30-35 minutes until the squash starts to golden and soften

Step 4

Meanwhile, add your pearl barley to a saucepan with water and bring to a boil. Simmer for 30 minutes, until the pearl barley has softened but has a slight bite to it. 

Step 5

Once cooked, add in your chopped parsley and mix together. Set aside.

Step 6

To make the salsa, heat olive oil or butter  in a saucepan over a medium heat and add in your diced shallots. Cook until caramelised and translucent and put into a bowl to cool a little.

Step 7

All your salsa ingredients in a bowl including your onions and mix together, adding a little more oil of orange if needed.

Step 8

To serve, spoon your herby pearl barley onto a plate, top with your roasted squash slices and top with your pine nut salsa. Drizzle over some extra melted butter or olive oil to finish and enjoy!