Marinaded Barley Malt Butternut Squash Medallions

Instructions

1. 1. Soak the pumpkin seeds in filtered water for a couple of hours. Drain and set aside.
   2. Use a knife to gently peel off the skin. Cut the butternut squash into medallions between 1 to 1.5cm in thickness. Remove the seeds too. Transfer the butternut squash into the ovenproof tray
   3. Melt the malt barley in boiling water. Add the salt, lime juice. Combine and leave to one side.
   4. In a grinder, pulse the lemon grass with the springs of rosemary to a rough consistency. Add with the fresh ginger to the malt barley marinade.
   5. Baste over the mart barley mixture and leave to marinade overnight or for a few hours. Turn over the butternut squash regularly.
   6. Preheat oven to gas mark 180 degrees Celsius or if you have a fan oven at gas mark 160 degrees Celsius.
   7. Roast the pumpkin seeds in oven for 10 minutes and set aside.
   8. Place the butternut squash in an ovenproof dish. Cover the butternut squash with aluminium foil and bake until the butternut squash is cooked – about 40 minutes later. Turn over the medallions regularly.
   9. Garnish with the pumpkin seeds, pistachios and zest of lime.
   10. Serve immediately.
2. Serve immediately.