Stuffed butternut squash with pearl barley and fresh herbs by Hendersons Vegan, Edinburgh 

This dish has been developed by Hendersons Vegan Head Chef Paul Kane. Paul enjoys making dishes that focus on health and wellbeing, as well as taste. Delicious vegan dishes can be made using interesting components and flavour combinations, which results in exciting food that nourishes and detoxifies the body – always made using natural and organic ingredients. This is an easy dish to make at home and will certainly impress your guests.
Hendersons Vegan is open from 11.30am until late, daily, 
and has been recognised 
as one of the leading vegan restaurants in the UK. They 
have also just launched a new vegan tapas menu. Hendersons started in 1962 and is the UK’s longest running vegetarian restaurant, with four sites in Edinburgh.
For more information visit

Ingredients: Serves 2
1 head cavolo nero, shredded
1 lemon
1 butternut squash
100g shallots, finely chopped
100g spinach
50ml soya cream
3 cloves garlic, crushed
1 red chilli, finely chopped
300g pearl barley
Fresh parsley, tarragon and oregano, finely chopped
150ml rapeseed oil
Salt and pepper to taste

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1 Preheat the oven to 200°C.
2 Peel the butternut squash and cut off the bottom half.
3 Cut this in half again and remove the seeds to hollow out into 2 bowl shapes. The top half can also be cut in half sideways and the middle hollowed out with a tablespoon to make two more.
4 Roast in oil, salt and pepper for 25-30 minutes until tender and lightly browned.

Pearl Barley:
1 Use 75g of cooked barley per portion.
2 Heat oil in a pan with a clove of garlic and a pinch of finely chopped red chilli per portion. 
3 Add a splash of water and cook until reduced. 
4 To finish, add 5g of a mix of finely chopped fresh parsley, tarragon and oregano. 
Creamed Spinach:
1 Sweat the shallots and the rest of the garlic in oil.
2 Add the spinach and continue to cook until all has significantly wilted. 
3 Add the soya cream and bring to the boil. Simmer for 2-3 minutes. 
4 Take off the heat and blend to make a smooth, thick sauce. 
5 Taste and season as required. 
To serve: 
1 Sautee the shredded cavolo nero in oil with a squeeze of lemon juice. 
2 Place the creamed spinach onto a warm plate.
3 Add the layers of butternut squash and gently fill with your pearl barley stuffing and top with the cavolo nero.

In association with Taste Communications.