Roast Squash with Feta, Barley & Tahini Recipe | Abel & Cole

Roast Squash with Feta, Barley & Tahini

Cooking time
Serves2 people
Roast Squash with Feta, Barley & Tahini

Hunks of sweet seasonal crown prince squash are roasted with onions and a red-hot pinch of cayenne pepper, and served with a hearty mix of barley and tomatoes, topped with savoury crumbles of feta and a creamy tahini and lemon dressing.

2 ratings
layout 2 comments


  • 1 crown prince squash
  • 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • A pinch or two of cayenne pepper
  • 75g pearl barley
  • 2 red onions
  • 250g cherry tomatoes
  • 1 garlic clove
  • 1 tbsp tahini
  • 1 tbsp boiling water
  • 1 lemon
  • 50g baby leaf spinach
  • 120g feta
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1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Halve the squash and scoop out the seeds with a spoon. Slice the squash into wedges and place in a large roasting tin. Drizzle with 1 tsp olive oil and sprinkle with a pinch of salt and pepper and a pinch of cayenne pepper (cayenne pepper is HOT, so use as much or little as you prefer. You can add more later if needed). Slide th squash into the hot oven for 15 mins.
2. Meanwhile, tip the barley into a pan with a pinch of salt. Top up the pan with enough boiling water to cover the barley by 1-2cm. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 25 mins, till tender.
3. Peel the red onions and slice them into wedges. When the squash has roasted for 15 mins, remove the tin from the oven. Add the sliced onions and turn everything over. Return to the oven for a further 20 mins.
4. Halve the cherry tomatoes. Peel the garlic clove and finely chop it.
5. Pour 1 tbsp tahini into a small bowl. Grate in the lemon zest and squeeze in the juice. Pour in 1 tsp oil and 1 tbsp boiling water. Stir till smooth.
6. When the barley is cooked, drain it and tip it back into the pan. Add the halved cherry tomatoes, the baby leaf spinach leaves and the garlic. Stir over a low heat for 2-3 mins, till the leaves are just wilted and the tomatoes are slightly softened.
7. Divide the barley between a couple of warm plates. Top with the roasted squash and onions. Crumble over the feta and finish each plate with a drizzle of tahini dressing.
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We quite enjoyed this dish but the quantities in the recipe are crazy and won't produce a result that looks anything like the picture. A normal size Crown Prince squash shared between 2 people in the form of wedges will produce up to 10 wedges each - way too much! I find a quarter of a Crown Prince per person is a generous portion - too much if you have a smaller appetite. Meanwhile 75g of pearl barley provides a measly splodge when shared between two plates. So I would recommend you adjust the quantities of those two things (less squash, more barley) for a more appetising result. I wasn't that impressed by the dressing either - it added a tang which was a nice contrast to the sweet veg but was a little harsh so I wondered if the addition of a bit of yoghurt would help to balance the flavour better next time. Hence the rating - an appealing and potentially really tasty dish but a flawed recipe.



Very nice - I was a bit worried that it might be too sweet for me, but in between the feta and the sauce it was very nice. Also, the Crown Prince squash is amazing, definitely ordering that again!