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 (1½ pints) vegetable stock
4 rashers of lean, chopped smoked back bacon
1 bunch of chopped spring onions
1 crushed garlic clove
2 tbsp chopped fresh parsley
100g (4oz) chopped Belton Farm Caerphilly
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 cheese. 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.