RECIPE: Charred Butternut Squash Barley Bowl

This squash barley bowl is the perfect dinner side or main depending on your portion, and keeps well in the fridge for the next day. Whether you’re looking for a healthier accompaniment to your holiday meal, or something new for weekly lunches, this bowl has you covered. 

This bowl is one of the recipes that Under Armour chef Dan Churchill has developed uniquely for runners. Barley is a grain with a nutty flavour that’s highly versatile and a great source of carbohydrates. Tahini is a condiment made from ground hulled sesame seeds which turns into a nutty paste that is easily incorporated into dressings and sauces. It’s also a great source of healthy fats. 

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Ingredients: (serves 5)

1 Butternut Squash, Peeled, chopped into small cubes
2 Tbsp Olive Oil
Pinch of Salt & Pepper
3 Handfuls of Arugula
2 Granny Smith Apple, Cubed
2 Cups of Barley
1/2 cup Walnuts, crushed
1/3 Cup Lemon Juice
1/3 Cup Tahini
2/3 Cup Water
1/3 Cup Olive oil

Method:

1. Preheat oven to 400F. and line a baking tray with baking paper. In a bowl combine the olive
oil, salt, pepper and butternut squash. Spread out evenly on the tray and roast in the oven
for 20-25 minutes or until golden brown
2. Add Barley to a large saucepan with 6 cups of water. Bring to a boil on high heat, cover and
reduce heat to low and cook for 25 minutes or until fluffy
3. In a blender or food processor combine the lemon juice, tahini with the water and a pinch of
salt and pepper. Set aside. 
4. To serve combine the butternut, apple, arugula, walnuts and barley in a bowl. Drizzle over half the tahini and take the table. Finish with remaining tahini.