Roast Butternut Squash, Sesame Hummus and Pearl Barley

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» Roast Butternut Squash, Sesame Hummus and Pearl Barley

As the nights draw in and nature settles for her slumber, we begin to crave sustenance and comfort. This dish ticks all the boxes: easy to make, nutritionally dense and unctuous to the palate. It’s one to snuggle under a blanket with as the wind swirls the confetti of leaves outside. 

Serves 4–6 Roast Butternut Squash, Sesame Hummus and Pearl Barley

Prep Time: 20 minutes 

Cook Time: 30 Minutes 


For the roast butternut squash 

  • 1 medium-sized butternut squash, peeled and cut into 1 cm slices, seeds retained 
  • 1 bulb garlic, with the top sliced off 
  • Small bunch of fresh sage 
  • 4–5 fresh thyme sprigs 
  • 1 tbsp olive oil 
  • Small pinch salt 
  • 1 tbsp maple syrup 
  • Fresh soft herbs and cracked black pepper to serve 

For the pearl barley 

  • 170 g pearl barley, rinsed (substitute cooked corn couscous for a gluten-free option) 
  • 1 tbsp extra virgin olive oil 
  • For the sesame hummus 
  • 1 can chickpeas, drained 
  • 2 tbsp tahini 
  • Juice of one lemon 
  • 1 tbsp white miso 
  • 1 clove garlic, peeled 
  • ½ tbsp sesame oil 
  • 3–4 tbsp warm water 
  • 1 tbsp sesame seeds 


  1. Preheat your oven to 180°C fan and arrange the butternut squash slices in a single layer on a lined baking sheet. Add the garlic bulb, sage, and thyme. Drizzle with the olive oil and a pinch of salt. 
  2. Rinse the squash seeds, remove any membranes and wrap them in a foil parcel. Lay alongside the squash and bake for 20–25 minutes or until everything is just tender. Drizzle it with maple syrup and cook for 2–3 minutes more. 
  3. Meanwhile, bring a large pan of water to the boil and add the pearl barley. Cook for 18–20 minutes or until just tender. Drain and mix through the olive oil. 
  4. When everything is cooking, add all the ingredients for the hummus to a food processor and pulse to combine them. Once relatively smooth, taste and adjust the seasoning with more salt or lemon if needed. Stir through the sesame seeds. 
  5. When ready, pile a serving dish with the pearl barley and spoon over the hummus. Arrange the roasted squash on top and squeeze over the soft garlic cloves, leaving the skin behind. Sprinkle over the roasted squash seeds. 
  6. Garnish with soft herbs and a good crack of black pepper and allow everyone to help themselves. 

Nutrition per portion 



Saturated fat  





436 kcal 

18 g 

2.5 g 

53 g 

5.7 g 

13 g 

0.58 g 

Recipe and photography created for The Vegan Society by @GourmetGlow 


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