African Pearl Barley Pumpkin Pot

• 300 g pearl barley
• 1 kg hokkaido squash (the peel of this squash is edible)
• 700 ml vegetable broth
• 100 ml white wine
• 2 onions
• 2 garlic cloves
• 10 g butter
• 20 g dates (a good handful should do) or 20 g raisins (a good handful should do)
• 1 pinch turmeric powder
• 12 teaspoon cinnamon
• 1 pinch chili powder
• 1 pinch nutmeg (grated)
• salt & pepper
• freshly chopped chives, for garnishing

1. Clean the hokkaido squash, remove the seeds and cut into dices.
2. Dice the onions as well.
3. Melt the butter in a heavy pot (cast iron goes best).
4. Sweat the onions in it.
5. Add the pearl barley.
6. After some minutes add the white wine.
7. After 2 more mins add the broth.
8. Add the squash.
9. Chopp garlic and dates and add to the pot together with raisins.
10. Add the spices.
11. When squash is tender, garnish with chives and serve.

pearl barley, hokkaido, vegetable broth, white wine, onions, garlic, butter, dates, turmeric powder, cinnamon, chili powder, nutmeg, salt, chives

Taken from www.food.com/recipe/african-pearl-barley-pumpkin-pot-336166 (may not work)