Marinaded Barley Malt Butternut Squash Medallions

by Edward Daniel
Caption of Marinaded Barley Malt Butternut Squash Medallions. Image by Edward Daniel (c).

Whoever said vegetables were not versatile? Marinaded Barley Malt Butternut Squash Medallions is another of my favourite dishes.  I love butternut squash because there are so many wonderful dishes to make using this ingredient. These make a fantastic main course dish. The malt barley really brings out the sweetness of the butternut squash, yet not overpowering it. This recipe has been updated as I wanted to experiment with the flavours and textures.

Caption of Marinaded Barley Malt Butternut Squash Medallions. Image by Edward Daniel (c).
Whoever said vegetables were not versatile? Marinaded Barley Malt Butternut Squash Medallions is another of my favourite dishes.  I love butternut squash because… Recipes Marinaded Barley Malt Butternut Squash Medallions European #
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 25g pumpkin seeds
  • 1 butternut squash
  • 1tbs coconut oil
  • 100ml malt barley extract
  • 200ml boiling water
  • 1/4tsp salt
  • 1/2 lime, juice and zest
  • 1/2 stick of lemon grass
  • few sprigs of rosemary
  • 1cm fresh ginger, grated
  • Garnishing
  • Pistachio nuts, ground

Instructions

  1. Soak the pumpkin in filtered water overnight. Drain and place in the dehydrator for about 4 hours. Set aside.
  2. Preheat oven to gas mark 180 degrees Celsius or if you have a fan oven at gas mark 160 degrees Celsius.
  3. Using a pastry brush spread the coconut oil over the outside of the butternut squash. Place into an ovenproof tray and roast in the oven for no more than 15 minutes. Set to one side and switch the oven off.
  4. Melt the malt barley in boiling water. Add the salt, lime juice. Combine and leave to one side.
  5. 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.
  6. Once the butternut squash has cooled down, 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.
  7. Transfer the butternut squash into the ovenproof tray and baste over the mart barley mixture and leave to marinade for about 3 or 4 hours. Turn over the butternut squash regularly.
  8. When nearly ready to serve preheat the oven once again to gas mark 180 degrees Celsius or if you have a fan oven at gas mark 160 degrees Celsius.
  9. Cover with aluminium foil and bake until the butternut squash is cooked – about 20 minutes later. Turn over the medallions regularly.
  10. Garnish with the pumpkin seeds, pistachios and zest of lime.
  11. Serve immediately.

 

 

 

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1 comment

Find Me A Cure 29 January 2016 - 05:52

[…] Recipe: Marinated Barley Malt Butternut Squash Medallions #Vegan #Vegetarian #Paleo #Paleovegan (ethivegan.com) […]

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