few basil leaves, plus extra to serve
1 whole butternut squash (around 1kg/2lb 4oz), scrubbed
1 onion, finely chopped
salt and freshly ground black pepper
1 tsp dried mixed herbs
1 tbsp olive oil
250g/9oz pearl barley (or pouches of cooked grains – see recipe tips for notes), rinsed and drained
1 vegetable stock cube
20²µ/¾´Ç³ú butter
70²µ/2½´Ç³ú ricotta, plus 30g/1oz to serve