12974_7720_mejpg
Recipes // Side Dishes // Butternut Squash

Butternut Squash

cropped_11043_8082jpg

By Chef Shaun Hergatt

Ingredients:

DISH COMPONENTS

  • 1 cup Pearl Barley
  • 8 pieces Butternut Squash Dice from the bottom of one squash
  • 10 each Brussels Sprouts
  • 6 each Lime Radish Circles from one radish
  • 6 each Watermelon Radish Circle from one radish
  • 2 tbsp Whole Pumpkin Seeds Toasted
  • 2 tbsp Parsley and Chive

PEARL BARLEY

  • 1 cup Pearl Barley
  • 1 cup Chicken Stock
  • 1 1/2 cups Parmesan Cheese
  • 1/8 cup Butter
  • 1/8 cup Cream to taste
  • Salt and Pepper

Directions:

  1. Cook the barley with stock until tender.
  2. Add cheese, butter, cream and season with salt and pepper.

BUTTERNUT SQUASH and BRUSSELS SPROUTS
PREPARATION:

  1. On a sheet pan, drizzle olive oil and salt and pepper on diced squash and Brussels sprouts. Roast squash and Brussels sprouts in oven at 375ºF

PLATING:

  1. Place the pearl barley on the bottom in a serving bowl.
  2. Add butternut squash dice, Brussels sprouts, lime radish circle and watermelon radish circle on top. Sprinkle with whole toasted pumpkin seeds.
     

Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations