Roast Butternut Squash with Caerphilly, Barley and Bacon Stuffing
- 2 lengthways-halved and deseeded medium butternut squash
4 tsp olive oil
100g/4oz pearl barley
900ml/4 cups vegetable stock
4 rashers of lean smoked back bacon, chopped
1 bunch spring onions, chopped
1 garlic clove, crushed
2 tbsp fresh parsley, chopped
100g/4oz Belton Farm Caerphilly, chopped
Freshly ground black pepper
Pre-heat the oven to 200ºC / fan oven 180ºC / Gas Mark 6. Put the butternut squash into a roasting tin and cut the sides up. Brush with two tsp olive oil. Roast for 35-40 minutes, until tender.
At the same time, simmer the pearl barley in the vegetable stock for 30-35 minutes until swollen and tender.
Ten minutes before the pearl barley is cooked, heat the remaining oil in a frying pan and cook the bacon for a few minutes until crisp. Add the onions and garlic and cook for another 5-6 minutes. Drain the barley, then add it to the bacon mixture with the parsley and Caerphilly. Season.
Remove the squash from the oven and fill with the barley mixture. Return to the oven for a further 8-10 minutes, then serve.