Gone are the days of meat’n’two veg with rubbery roasties for Sunday lunch. Try this stunning centrepiece of whole roast squash with herby pearl barley, melted cheese and coriander chimichurri
, peeled and very finely choppedHeat the oven to 180C /350F/gas 4. Cut the “lids” off the squash, then scoop out the seeds . Put the squash on an oven tray, replace the lids, drizzle over two tablespoons of the olive oil and roast for 30 minutes, until the flesh is tender to the point of a knife.
Meanwhile, put a deep saute pan on a medium heat and, once hot, add the remaining olive oil, the onions and celery season generously and sweat gently, stirring often, for seven to eight minutes. While the onions are cooking, remove the stalk and seeds from the guajillo chilli and snip the flesh into small pieces with scissors, add these to the softened onions with the garlic, cinnamon and oregano, and stir-fry for a couple of minutes.
By this time, the roast squash should be tender, so take it out of the oven and scoop out some of the flesh, leaving behind an at least 2cm-thick “cup” inside each squash. Dice the scooped-out flesh, add it to the onion pan with the cooked pearl barley, and stir to combine. Pour in the wine, turn up the heat and simmer for a few minutes. Finely chop a third of the parsley and stir it into the pan along with the cheese.
While the squash is baking a second time, make the salsa. Put the remaining two-thirds of the parsley and all the salsa ingredients in a food processor and blitz up, adding more vinegar or olive oil to taste, plus, if need be, a splash of water to loosen it to a drizzling texture. Serve the squash at the table with a crisp, green salad and the chimichurri in a bowl on the side for people to drizzle over.
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