Barley and butternut squash hot pot

Butternut squash is widely available and is tasty and easy to cook with. Here it makes a savoury, satisfying stew with a silky texture that comes from the pearl barley.

Serves 4

Prep time 15 mins

Cooking time 1 hour 20 mins

Syn free

Ingredients:-

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

Method:-

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.