Directions

1. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray (or use two to avoid overcrowding) with baking paper.
2. There is no need to peel the butternut squash unless you really dislike the peel (it's entirely edible, but can be a little tough). Stand the squash upright and use a large knife to cut straight down the middle. Using a spoon scoop out and discard the seeds.
3. Cut the two halves into thick chunks, approximately 3cm/1¼in thick slices. Place on the baking tray, drizzle with 2 teaspoons olive oil, sprinkle over the mixed herbs, season well with salt and pepper and roast for about 30 minutes, or until a knife inserts easily and the squash is starting to char on the edges.
4. Divide the roast squash into three portions (see Recipe Tip 3). Use one portion now and divide the rest between two containers and store in the fridge to use later. If desired, you can remove the skin from portion you are using now (it comes away easily once cooked). Roughly chop the squash.
5. Heat the butter and the remaining teaspoon olive oil in a large saucepan over a medium heat and add the onion. Stir, then cover and cook for about 5 minutes, stirring regularly, until soft and translucent.
6. Place the vegetable stock cube in a separate saucepan of boiling water, bring to a simmer and keep over a low heat.
7. Add the pearl barley and basil to the onion mixture and stir well. Turn the heat up to medium–high, add a splash of stock and leave to bubble for a minute or so, stirring continuously until the liquid has evaporated.
8. Reduce the heat to medium, add the vegetable stock to the pearl barley mixture one ladleful at a time, stirring continuously. Only add the next ladleful once the previous one has been completely absorbed. Repeat this process until the pearl barley is tender, but retains some bite. This should take about 20 minutes. Add the roast squash and ricotta and stir well. Season with salt and pepper to taste.
9. This recipe makes three portions – eat one portion now, divide the remaining portions into two sealed containers and chill in the fridge. Serve this portion of risotto garnished with basil leaves and the remaining 30g/1oz ricotta dotted over the top.