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Golden Butternut Squash with Roasted Vegetable Quinoa
This dish is so delicious and easy - you won't even notice that it's vegan. Roast vibrant butternut squash till soft and golden. Serve over a bed of fluffy vegetable quinoa, roasted veg and chickpeas. Dollop over creamy yoghurt and fiery green harissa to complete the spread.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g raisins (Raisins, Sunflower Oil)
- 1 large butternut squash
- 30g cashew nuts (Nuts)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 2 tsp smoked paprika
- 230g chickpeas (Chickpeas, water, salt)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 onion
- 2 courgette
- 40g rocket
- 1 unwaxed lemon
- 1 handful of fresh mint
Nutritional Information
Calories: 527
Protein: 15g
Carbs: 55g
Fat: 24g
Golden Butternut Squash with Roasted Vegetable Quinoa
This dish is so delicious and easy - you won't even notice that it's vegan. Roast vibrant butternut squash till soft and golden. Serve over a bed of fluffy vegetable quinoa, roasted veg and chickpeas. Dollop over creamy yoghurt and fiery green harissa to complete the spread.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Boil a half-full kettle
- Pull out a sieve, a measuring jug, a grater, a large bowl & a small bowl
Roast the squash
- Trim and quarter the squash lengthways, then scoop out the seeds. Cut a criss-cross pattern into the flesh (careful not to cut the skin). Rub with 1 tbsp oil, half the paprika and a pinch of salt
- Place the squash, cut-side up, onto the lined baking tray. Roast for 15 mins
Start the quinoa salad
- Meanwhile, drain and rinse the chickpeas, then add to the large bowl, along with the quinoa lentil mix, raisins and half the remaining paprika. Add 75ml boiling water and mix to combine. Set aside
Finish roasting
- Dice the courgettes into 2cm cubes. Cut the onions into 8 wedges
- After 15 mins, add both to the tray with the squash. Toss with the remaining paprika, 1 tbsp oil, a pinch of salt and pepper
- Roast together for another 18-20 mins, until all the veg is soft and golden
Last bits
- Pick the mint leaves from the stalks and finely chop. Zest and quarter the lemon
- In the small bowl, combine the harissa, yoghurt, 2 tbsp water and a squeeze of lemon juice. Add more water if needed until you get a drizzly consistency
- Once cooked, mix the roasted veg, rocket, lemon zest and mint through the quinoa with a squeeze of lemon juice and 1 tbsp oil
Plate up
- Serve the quinoa salad on plates, topped with the butternut squash. Drizzle over the harissa yoghurt and scatter with the cashews
- Serve the remaining lemon wedges alongside for squeezing over
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