Toss the prepared squash with oil and place on a baking tray. Bake in the oven pre-heated to a temperature of 180oC, gas mark 4 and bake for 20-25 minutes until tender.
As soon as the squash is soft, take it out of the oven and puree until smooth. Add cinnamon, nutmeg and ginger, and mix. Boil milk with a vanilla pod and honey in a small saucepan. Mix gently. Pour 2 tbsp boiling water over Barleycup. Leave it to cool down. Pour Barleycup into a blender, add squash puree and the hot milk and blend everything for about 1-2 minutes. Sprinkle with a bit of cinnamon on top before serving.
|per 100 g||per serving||%RI|
|Sat Fat (g)||0.7||4||20|