Barley & Lentil Ragout with Roast Squash & Greens

A comforting, one-pot autumn dish featuring Hodmedod’s Broth Mix #1, roast British squash, sweet alliums, and vibrant seasonal greens.

You will receive:

1 x Recipe Card Barley & Lentil Ragout
1 x Pulse and Grain Broth Mix (500g)
1 x Suffolk Carrots, washed (300g)
1 x Cavolonero Kale (apx. 200g)
1 x Brown Onions (250g)
1 x Butternut Squash (apx. 900g, £2.17/Kg)

You will provide:

• You will provide

• Olive oil

• 1 litre vegetable stock (or stock cube + water)

• Salt & black pepper

• Optional: smoked paprika, lemon juice, or extra virgin olive oil for finishin

Method

👩‍🍳 Instructions

1. Roast the squash

   • Preheat oven to 200 °C (fan 180 °C).

   • Peel, deseed, and cube the squash.

   • Toss with olive oil, salt, and pepper.

   • Roast for 25 minutes until tender and caramelised.

2. Cook the alliums

   • Heat 1 tbsp olive oil in a large pot over medium heat.

   • Add the chopped onions (and leeks if included) and the crushed garlic.

   • Sauté for 8–10 minutes until softened and lightly golden.

3. Simmer the broth mix

   • Stir in the Hodmedod’s Broth Mix #1 and 1 litre vegetable stock.

   • Bring to a boil, then reduce to a gentle simmer.

   • Cook for 35–40 minutes, stirring occasionally, until the mix is tender.

4. Add the greens & roasted squash

   • Stir in the chopped cavolo nero or kale, and the roasted squash.

   • Simmer for another 5 minutes until the greens are wilted.

5. Finish & serve

   • Taste and season with salt and pepper.

   • Add a drizzle of olive oil or squeeze of lemon to brighten.

   • Serve warm in bowls — optionally topped with toasted seeds or cheese.