Fruit & nut butternut squash quinoa
A crowd-pleasing veggie dish that's packed with flavour and a range of textures from pumpkin, apricots and pistachios
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- Heat oven to 220C/200C fan/gas 7. Toss the squash and onions with 2 tbsp oil in a large shallow roasting tin. Season and roast for about 30 mins, shaking the tin once or twice, until the veg is tender.
- Cook the quinoa following pack instructions. When cooked, run under cold water and thoroughly drain.
- Stir together the yogurt, tahini, most of the lemon juice and some seasoning to make a sauce. Mix the quinoa with the nuts, dried apricots, mint and some seasoning in a large bowl, then add the remaining lemon juice, drizzle with a little oil and stir well. Scatter over the squash-onion mix and serve with the yogurt sauce.
PER SERVING
662 kcalories, protein 23g, carbohydrate 62g, fat 36 g, saturated fat 5g, fibre 10g, sugar 29g, salt 0.2 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2248642/
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Ingredients
- 1 butternut squash , peeled and cut into small dice
- 2 onions , cut into thin wedges
- 2 tbsp olive oil , plus a little extra for drizzling
- 200g quinoa
- 4 tbsp natural yogurt
- 1 tbsp tahini paste
- juice 1 lemon
- 85g toasted flaked almonds
- 85g shelled pistachios
- 10 dried apricots , sliced
- handful mint leaves, roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
Ingredients
- 1 butternut squash , peeled and cut into small dice
- 2 onions , cut into thin wedges
- 2 tbsp olive oil , plus a little extra for drizzling
- 200g quinoa
- 4 tbsp natural yogurt
- 1 tbsp tahini paste
- juice 1 lemon
- 85g toasted flaked almonds
- 85g shelled pistachios
- 10 dried apricots , sliced
- handful mint leaves, roughly chopped
PER SERVING
662 kcalories, protein 23g, carbohydrate 62g, fat 36 g, saturated fat 5g, fibre 10g, sugar 29g, salt 0.2 g
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08 August 2012
Babka the Brave rated and commented on this recipe
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