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).
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Serves: 4 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 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.
  1. Serve immediately.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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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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