With its velvety texture and delicate flavour, squash is great for one pot cooking, this delicious roast butternut squash is the perfect midweek supper.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the squash, onion, and garlic in a large roasting tin and toss with 2tbsp of the olive oil. Season well and roast for 30 minutes. Remove the garlic after 20 minutes, allow to cool before peeling, then set aside.
Cook the barley until tender as directed on the packet. Drain well and keep warm. Heat the remaining olive oil in a small frying pan and cook the sage leaves for 30 seconds until crisp. Remove and set aside.
Toss the barley with the squash, onions, garlic and half the sage leaves. Pour onto a serving platter and top with the Gorgonzola, remaining sage leaves and the almonds. The warmth of the barley and squash will melt the cheese.
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