Butternut squash chilli with quinoa

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• Junglefrog

  30 October 2010

  Junglefrog rated and commented on this recipe

  

  I thought it was a simple and great recipe. I did roast the pumpkin and precooked the quinoa after reading all the comments above. I seasoned the quinoa and pumpkin separately and then pretty much used the same spices as mentioned in the recipe and I thought it tasted quite good. Simple and quick and healthy dish! I will definitely be making this again!

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• Anna

  20 June 2011

  Anna rated and commented on this recipe

  

  Wow! this was so yummy. I used a mixture of butter and kidney beans and also spring onions instead of onion.

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• dozza

  24 October 2011

  dozza rated and commented on this recipe

  

  This was soooo tasty, but as other people have said, I roasted the butternut squash and added it at the last minute (possibly more calorific than boiling it the pot but hey ho - tastier too!). Also allow more time for the quinoa to cook, it took about 40 minutes! Hot chilli powder was better if you can handle it, and I added a small sprinkle of mature cheddar on top at the end rather than the coriander for a proper autumnal warmer.

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• mc

  27 October 2011

  mc commented on this recipe

  This is a great recipe, though I did slightly adapt it. I pan-fried the squash until it went a bit soft around the edges, then I added the tomatoes. I did add more chilli powder and cumin powder as well. I sprinkled feta cheese on it at the end which really made it for me!

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• JHundt

  13 December 2011

  JHundt rated and commented on this recipe

  

  I read some of the other comments first so modified first by cooking quinoa first and sauteing the squash with the onions and garlic. I added about 50% more seasoning (chili powder, cumin and garlic). Then I put a lid on and simmered it until the squash was soft. At first I didn't think I liked it, but with every bite it grew on me. The best thing is that my husband really liked it, which was very surprising. By the end of the meal, we had both had seconds or thirds. I thought it was great with a significant amount of modification.....and longer time. More like 30-40min.

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• Suezette

  18 January 2012

  Suezette rated and commented on this recipe

  

  I agree with other comments with regards to timing - the squash takes at least 40 minutes to soften, but it is worth the wait. I recommend adding a couple of tsp ground cumin too. Great served with garlic bread.

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• Sarah

  03 February 2012

  Sarah commented on this recipe

  Tried this tonight and really enjoyed it but after reading previous comments did alter slightly I roasted the butternut squash first with a red pepper and instead of jus chilli powder used cumin and cinnamon also. I too found it needed longer than suggested for the quinoa to cook properly but will def be trying again!

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• JulesTheNorweegie

  12 March 2012

  JulesTheNorweegie rated and commented on this recipe

  

  Very tasty! I tried this out yesterday, the only thing I did differently though, was that I swapped the quinoa for red lentils, and added a bit of mild curry powder in it as well. I left it to simmer, stirring occasionally, for about half an hour instead of the recommended time so that the squash softened a wee bit more. Success!

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• Taffy

  11 April 2012

  Taffy rated this recipe

  

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• idamonster

  23 April 2012

  idamonster rated and commented on this recipe

  

  I found this recipe to be very nice and filling. The butternut squash does need more time to cook - about 35mins for bite size chunks - but otherwise I followed it pretty much exactly. The only adaptations were slightly less chilli as I can't take hot food well, plus ground coriander as I was out of fresh stuff. I also added a tablespoon of Greek yoghurt to my bowl, which was really lovely. I will definitely make this again as it's so easy, very adaptable, little washing up and basic ingredients. I'd probably add in some sweet red pepper and maybe some green as well, just for colour. I got 319 calories (excl yoghurt).

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• ArcaneDust

  15 May 2012

  ArcaneDust rated and commented on this recipe

  

  I rate this recipe a four provided you follow the adaptations as most have suggested; knowing that it does take about 40 mins or as long as the squash needs to roast for this recipe to finish. Roasting the squash gives better flavour which is needed, and isn't much to ask for in an otherwise particularly healthy dish. Adding the typical spices of a mince chilli helps too, and perhaps adding peppers. Feta makes a healthy topping too. Its a great dish to halve the quanities and have as lunch for two days in the week, and I like to have it before I go for a run.

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• Cath Dyer

  15 January 2013

  Cath Dyer commented on this recipe

  I found this needs at least 20 to 25 minutes simmering before the butternut squash is tender enough to eat

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• nic_maclaren

  27 January 2013

  nic_maclaren rated and commented on this recipe

  

  Not eary good. Butternut squash was hard on the outside but cooked through, not nice texture.

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• Signe

  05 May 2013

  Signe rated and commented on this recipe

  

  Make this so often! I make sure to chop my butternut squash into quite small pieces, about 1x1 cm to make sure it doesn't take too long to cook. I also don't hold back on the spices, heap on the chili powder, the parika, chili flakes and some cumin for a bit of a mexican tase.

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Ingredients

• 1 large onion , finely chopped
• 2 garlic cloves , crushed
• olive oil
• 1 tbsp mild chilli powder (Schwartz does a good one with added cumin, oregano and garlic)
• 1 butternut squash , about 1kg, peeled and cubed
• 100g quinoa , soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
• 2 x 400g tins chopped tomatoes
• 400g tin red kidney beans
• a small bunch coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Low-fat

Ingredients

• 1 large onion , finely chopped
• 2 garlic cloves , crushed
• olive oil
• 1 tbsp mild chilli powder (Schwartz does a good one with added cumin, oregano and garlic)
• 1 butternut squash , about 1kg, peeled and cubed
• 100g quinoa , soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
• 2 x 400g tins chopped tomatoes
• 400g tin red kidney beans
• a small bunch coriander , chopped

Per serving

306 kcalories, protein 13.9g, carbohydrate 53.4g, fat 5.6 g, saturated fat 0.7g, fibre 10.1g, salt 1.2 g

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