This is a fantastic autumnal stew full of seasonal veg such as squash, fennel and mushrooms. It’s vegan too with a super tasty base of miso giving the stew real depth of flavour. You can use any type of squash, but delicata works great here, leaving the skin on to save the faff of peeling!

Preparation time: 
Dietary type: 
Dairy free
Gluten free

150g Exotic Mushrooms (Roughly chopped)

1 Onion (finely diced)

1 Carrot (finely diced)

5 Cloves Garlic (crushed and finely chopped)

1 Bulb of Fennel (finely chopped)

125g Pearl Barley

1 Delicata Squash (500g)

4 tbsp Miso Paste

3 tbsp Tomato Puree

2 tbsp Red Wine Vinegar

1.4 litre water

Olive Oil

20g Parsley (finely chopped


Step 1.


Get a large casserole pan. Place on a medium heat and add the mushrooms. Toast the mushrooms in the pan for 2-3 mins then add a little oil and brown for 5 mins. Take the mushrooms out of the pan and set aside. Add a little more oil and add the onion, carrot, garlic and fennel. Soften over a low heat for 10 mins until starting to caramelise.


Step 2.


Prepare squash cut in half length ways and de seed. Cut into large chunks. Add the pearl barley to the veg and toast in the pan for a minute then add the miso and tomato puree. Cook 5 mins stirring often, then add the vinegar.  


Step 3.


Add the water mix well and cook for 20 mins with the lid off, stirring every so often. Season to taste.


Step 4.


Add squash and the mushrooms cook for 30 mins more with the lid on until the squash is tender. Serve with chopped parsley on top.



Recipe by Martin Hill 

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