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350g butternut squash, peeled and cubed into bite-size chunks

1 medium yellow onion, finely chopped

2 cloves garlic minced

200g barley, rinsed and picked over

450ml chicken or vegetable stock

Splash dry white wine (optional)

2 tbsp fresh sage chopped (2 tsp dried)

1 tbsp olive oil

Method%u2028 Prep: 10min  ›  Cook: 45min  ›  Ready in: 55min

Heat olive oil in a heavy bottomed pan. Add the onion and cook on medium heat for 5-8 minutes until translucent, not browned. Add the garlic, cubed squash and the splash of wine. Cover and cook on medium for a couple of minutes until you can no longer smell the alcohol.

Add the barley and stir well, cook for a couple of minutes. If the barley sticks add a splash of stock. Then add the herbs and salt and pepper to taste. Add the remaining stock (yes all in one go!), bring to the boil and then reduce to a gentle simmer.

Cook for approx 30 minutes until all the liquid is absorbed and the barley is tender; Stir occasionally to prevent it sticking to the bottom of the pan.

Instead of the sage, you can use 3 tbsp. fresh chopped rosemary (2 tsp dried).

Contact one of our dieticians to book a consultation today and we will able to assist you with all your dietary requirements.