Roast butternut squash with pearl barley, gorgonzola and sage
"With its velvety texture and delicate flavour, squash is great for one pot cooking, this delicious roast butternut squash is the perfect midweek supper."
Prep time:
10 min
Cook time:
30 min
Servings:
4 people
Health Score
High
Medium
Low
9.4 / 10
High score
Glycemic Index
Index
41
LowLoad
29
HighNutrition per serving:
| Calories | 553.32 kcal | 28% |
| Fat | 25.82 g | 37% |
| Carbs | 71.21 g | 27% |
| Sugars | 6.94 g | 8% |
| Protein | 15.92 g | 32% |
| Sodium | 344.15 mg | 17% |
| Fiber | 14.61 g | 52% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 41 Low |
Glycemic Load 29 High |
Ingredients
1 butternut squash, peeled and cubed
1 red onion, cut into wedges
4 garlic cloves, skin on
3 tbsp olive oil
200g pearl barley
15 fresh sage leaves
100g (3 1/2oz) Gorgonzola
50g (2oz) toasted almonds
Directions
Read the directions for this recipe at Tesco Real Food
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