Katy Beskow's Squash au Vin | The Vegan Society

Ingredients

• 1 butternut squash, deseeded and sliced into thin semi rounds
• 6 shallots, peeled and halved
• 1 carrot, peeled and thinly sliced into rounds
• 1 celery stick, thinly sliced
• 6 baby potatoes, halved
• 4 tbsp pearl barley
• ½ tsp dried sage
• 200ml (generous ¾ cup) red wine (ensure vegan)
• 200ml (generous ¾ cup) hot vegetable stock
• 1 bay leaf
• generous pinch of sea
• salt and black pepper