Chilli & ginger squash with kale & quinoa

Chilli & ginger squash with kale & quinoa

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(3 ratings)

Prep: 17 mins Cook: 30 mins - 35 mins


Serves 2

This hearty five of your five-a-day supper easily serves two, with enough leftovers for lunch for one the next day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal523
  • fat16g
  • saturates1g
  • carbs72g
  • sugars24g
  • fibre11g
  • protein17g
  • salt1.2g
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  • 500g butternut squash, deseeded and cut into slices
  • 2 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ¼-½ tsp dried chilli flakes, according to taste
  • 1 medium onion, peeled and sliced into 12 wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, deseeded and thinly sliced
  • 2 garlic cloves, peeled and very thinly sliced
  • thumb-sized piece of ginger, peeled and very thinly sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 100g uncooked quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 100g green beans, trimmed and halved
  • 100g frozen sweetcorn
  • 75g kale, thickly shredded



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…


  1. Heat oven to 200C/180C fan/gas 6. Put the squash in a roasting tin and toss with 1 tbsp of the oil and lots of ground black pepper. Bake for 15 mins. Take out of the oven and turn the slices, sprinkle with the chilli flakes and return to the oven for a further 15-20 mins or until tender and lightly browned.

  2. While the squash is roasting, heat the remaining oil in a large, wide-based non-stick saucepan pan or sauté pan. Add the onion and pepper to the pan and cook for 5 mins, stirring regularly until softened and lightly browned.

  3. Add the garlic and ginger and stir-fry together for 1 1/2 mins. Sprinkle over the cumin and coriander and fry for 30 secs, stirring. Stir in the quinoa, beans and sweetcorn. Pour over 600ml/1 pint just-boiled water, add 1/2tsp flaked sea salt and bring to the boil, adding a splash more water if needed.

  4. Reduce the heat to a simmer and cook for 12 mins, stirring regularly. Add the kale and continue cooking for a further 3 mins, or until the quinoa and vegetables are tender, stirring occasionally. Divide between two deep plates or bowls and top with the squash.

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Comments, questions and tips

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19th Nov, 2017
Made this last night to use up some leftover squash. It was really nice though I agree with the comment below about the kale being to tough though I will be making it again.
3rd Nov, 2016
Not very keen, kale was tough even though I cooked it for 5 mins instead of 3 & it was tasteless. I needed to add lots of s&p to make it palatable. I won't be making again.
12th Aug, 2016
Made this with sweet potato as didn't have squash in. Roasted with all spices, ginger, garlic, red onion and red pepper. I batch cook quinoa and freeze it so just defrosted the right amount and boiled the kale & frozen green beans for about 3 mins. Added a squeeze of lemon juice as it was hanging around. Yum! Defo on my make again list!
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