Roasted butternut with tomatoey barley

Ingredients:

• 3-4 (about 1kg) small butternuts, halved and deseeded
• 2 Tbsp (30ml) olive or canola oil
• Salt and milled pepper 
• 1 large onion, chopped 
• 3 cloves garlic, chopped 
• 2 sprigs rosemary and/ or 5 sprigs thyme, leaves picked
• 2 salad tomatoes, grated
• 1 large packet (100g) tomato paste
• 2 cups (500ml) pearl barley (or wholegrain of choice)
• ⅓ cup (80ml) red wine (optional)
• 2 tsp (10ml) smoked or regular paprika
• 1 tsp (5ml) black mustard seeds
• 4 cups (1L) vegetable stock
• Handful pumpkin seeds, for serving 
• Handful baby spinach and/or rocket, for serving

Method:

1. Preheat oven to 200°C. 
2. Score necks of butternuts – this will ensure even cooking. 
3. Place on a roasting tray, cut-side up, drizzle with half the oil and season. 
4. Roast butternuts for 40-50 minutes or until tender and caramelised. 
5. Heat remaining oil in a pot. 
6. Sauté onion for 8-10 minutes.
7. Add garlic and fry for another minute.
8. Add herbs, grated tomato, tomato paste and barley and cook for 1-2 minutes.
9. Stir though wine, if using, and allow to reduce slightly.
10. Add in paprika, mustard seeds and stock. 
11. Season well. 
12. Simmer for 20-25 minutes or until barley is tender, stirring regularly. 
13. Spoon barley into butternuts, sprinkle with pumpkin seeds and top with baby spinach/rocket just before serving.