Stuffed Butternut Squash

Butternut Squash is one of my favourite vegetables as it is a great source of fibre and is so versatile to cook with. This stuffed squash contains a creamy Mushroom & Leek Pearl Barley filling and it did not disappoint!

Ingredients (makes 2 stuffed Squash halves):

  • 1 Medium Butternut Squash, halved and de-seeded
  • 1.5 tbsp Olive Oil
  • 30g Pearl Barley
  • 6-8 button Mushrooms
  • 1 Leek, finely chopped
  • 200ml Vegetable Stock
  • 2 handfuls of Kale
  • 1 tsp Italian Herbs
  • 1 tsp Balsamic Vinegar
  • Fresh Coriander to serve (optional)


  1. Pre-heat the oven to 200 degrees (fan)
  2. Place the two halves of Butternut Squash in a medium baking tray, prick several times with a knife and drizzle with 1 tbsp of Olive Oil
  3. Place in the middle of the oven for 40-60 minutes (the larger the Squash, the longer it will need)
  4. While the Squash is cooking, make the Pearl Barley filling. In a medium pan on a medium heat, heat up 1/2 tbsp of Olive Oil and sauté the Leek for 5-10 minutes until softened
  5. Then add the Mushrooms for a further 5 minutes
  6. Stir through the Pearl Barley for 1 minute, then add 200ml of Vegetable Stock and combine well
  7. Leave to simmer on a low heat for 25-30 minutes, stirring regularly
  8. Once the Squash is cooked, use a spoon to remove the flesh (ensure a thick layer of Squash is still left as the skin will be very thin)
  9. Then add the chunks of Squash and Kale to the Pearl Barley mixture and combine well
  10. Fill up the Squash skins with the mixture. Sprinkle with Italian Herbs and place back in the oven for 10 minutes
  11. Serve on a plate and drizzle with Balsamic Vinegar and fresh Coriander. Enjoy!

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