Gem Squash and Barley Risotto

What you’ll Need

• 3–4 gem squash, halved
• 1 Tbsp butter
• 1 Tbsp

What to do

1. Add the gem squash halves to a large saucepan of salted boiling water. Cook for about 15 minutes, or until the flesh is tender. Remove from the heat, drain and set aside to cool before removing the seeds.
2. Meanwhile, add the butter and olive oil to a large heavy-based saucepan over medium-high heat. When the butter starts to foam, add the on