Roast Butternut Squash with Caerphilly, Barley and Bacon Stuffing

Butternut squash is such a versatile vegetable! Enjoy it roasted – stuffed with a delicious filling

Serves: 4


  • 4 pieces Small bunches, cherry tomatoes, on the vine
  • Freshly ground black pepper
  • 2 pieces Medium Butternut Squash, halved lengthways and deseeded
  • 4 tsp Olive Oil
  • 100 g Pearl Barley
  • 900 ml Vegetable Stock
  • 4 pieces Rashers of lean, smoked back bacon, chopped
  • 1 pieces Onion, chopped
  • 1 pieces Garlic Clove, crushed
  • 2 tbsp Chopped fresh parley
  • 100 g Caerphilly or Cheshire cheese, chopped


1 Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Put the butternut squash into a roasting tin, cut sides up. Brush with 2 tsp olive oil. Roast for 35-40 minutes, until tender.

2 At the same time, simmer the pearl barley in the vegetable stock for 30-35 minutes, until swollen and tender.

3 Ten minutes before the pearl barley is cooked, heat the remaining oil in a frying pan and cook the bacon for a few minutes until crisp. Add the onion and garlic and cook for another 5-8 minutes. Drain the barley, then stir in the bacon mixture with the parsley and cheese. Season.

4 Remove the squash from the oven and fill with the barley mixture. Top with the cherry tomato bunches. Return to the oven for a further 8-10 minutes, then serve.

Cook’s tip: Try using cooked rice instead of barley – you’ll need 350g (12oz) cooked weight.

Further recipes can be found on our website at

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