Stuff that!

A really simple rustic recipe that works a treat every time and with the skin as your serving dish there’s less washing up! Cozy up for dinner a deux with a small squash or feast on a big one with friends. This recipe will fill up two or three hungry mouths.
1 Small to medium sized squash
A handful of cherry tomatoes
1 Red onion
1 Sprig fresh Rosemary
1 Small chorizo, chopped
Garlic
Dried chilli
A couple of handfuls of barley
Chicken stock
Cider vinegar
Olive oil

For a veggie friendly version leave out the chorizo and use veg stock instead of chicken.

Cut off the top of the squash, remove the seeds and scoop out some of the flesh to use in the recipe (bin the seeds obviously). Be sure to leave the squash skin whole though or you’ll have a messy oven later!

Cut the onion into large slices and put on a roasting tray with the garlic, tomatoes, squash flesh, chilli, herbs, vinegar and oil. Roast for half an hour at gas 5. Simmer the barley in stock for about 20 minutes until soft.

Mix the roasted veg, chorizo and barley together. Place inside the hollowed out squash, top with butter, replace lid and roast for a further 30 minutes. Serve with crusty bread and shaved Parmesan.

p.s. This is why getting a veg box rocks – you need to get creative to use it all up!

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