• Total time: 15 minutes
  • Serves:2


    1 tbsp olive oil
    200g frozen butternut squash
    1 leek, sliced
    100g cooked chestnuts, roughly chopped
    250g pouch Love Life Barley, Wheatberries, Spelt & Rice
    200ml vegetable stock


    1. Heat the oil in a frying pan and add the squash. Fry for 3 minutes then add the leek and cook for a further 5 minutes. Once the squash has softened, cut the bigger chunks into smaller pieces.

    2. Add the other ingredients and cook for 3-5 minutes until the squash is tender.

    Source: Read Full Article