SW recipe: Barley and butternut squash hot pot

Serves 4

Prep time 15 mins
Cooking time 1 hour 20 mins

Syn free


50g/ 2oz pearl barley
2 carrots, peeled and cut into thick slices
2 garlic cloves, peeled and crushed
1 bouquet garni
1 litre/ 1 3/4 pints chicken stock made from bovril
800g/1lb 12oz butternut squash, peeled, de seeded and flesh cut into bite-sized pieces
salt and freshly ground black pepper

To garnish:
Chopped thyme leaves


Place the barley in a large saucepan, cover with water and bring to the boil. Cook for 45 minutes or until tender. Drain and return to the saucepan with the carrots, garlic, bouquet garni and stock. Bring to the boil, cover, reduce the heat to medium and simmer gently for 15-20 minutes.

Add the butternut squash and continue to cook gently for 10-15 minutes. Season well, discard the bouquet garni and serve immediately, garnished with chopped thyme leaves.


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