Stuffed Hokkaido Squash with Barley and Feta

Rating: 3.5455 / 5.00 (11 Votes)

Total time: 45 min




Heat barley meal in a dry saucepan until it smells spicy, but not yet browned. Cool, add vegetable soup, bring to a boil and cook for 5 min while stirring, season with salt and swell for half an hour with the lid closed. Cut the bell bell pepper into 0.5 cm cubes, cut the leek into small strips. Fry the peppers in 15 g of butter, add the leeks, pour a little water and cook until al dente.

Rinse pumpkin and cut in half lengthwise. Remove seeds and inner fibers. Coarsely grate feta. Mix barley mixture with feta, vegetables, nuts, thyme, bread crumbs, oregano, pepper, nutmeg, curry, soy sauce, juice of one lemon and sea salt and season, stir in eggs.

Fill the amount into the squash halves, butter flakes on top. Place in an oven-proof dish or deep tray, pour a tiny bit of vegetable soup and steam at 180 degrees for 30-45 min until the pumpkin flesh is just cooked. For the sauce, dice onions and garlic, sauté in olive oil. Dice tomatoes, add with honey, place thyme on top, cover and simmer for 10 minutes until soft. Remove thyme sprig, strain sauce through a sieve. Add basil, sea salt, pepper, heat, season. The peel can usually be eaten as well.

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