This is a great gluten free, meat free, diary free meal; densely packed with protein and super foods
It is lovely and warming as autumn changes to winter
It works well as a dinner or leftovers for lunch
This recipe is adapted from a food network recipe
Ingredients
- One (2lb) butternut squash, peeled, seeded and cut into ¾ inch chunks
- 5 tbsp. extra-virgin olive oil
- 2 tsp. fresh thyme leaves, roughly chopped
- Himalayan sea salt and ground black pepper
- 15 shelled pistachios
- 5 cups/250g Quinoa
- 4 cups/800ml water/vegetable broth
- ¼ cut dried cranberries, c. 15-20
- 1 tbsp. white wine vinegar
- 3 ounces baby spinach
- zest of half a lemon (optional)
(Optional extras: You can substitute the squash for pumpkin or even sweet potato. You can use roasted hazelnuts instead of pistachios or slivers of almonds. I also added some micro basil and a swirl of glazed balsamic for presentation.)
Method
- Preheat the oven to 400f/200c
- Line a rimmed baking sheet with foil
- Place the squash or equivalent in a bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the baking sheer and spread the squash into a single layer. Roast until a toothpick slides through with no resistance, c. 30 minutes, turning once.
- Put the pistachios or hazelnuts on a baking sheet and roast for 5 minutes or until fragrant
- Whilst the squash is in the oven, rinse the Quinoa in cold water
- Bring the broth or water to the boil, stir in the Quinoa and simmer until a white spiral becomes visible in each grain, c. 10 minutes.
- Drain the Quinoa and transfer to a medium bowl
- Add the remaining 2 tablespoons of olive oil, the roasted pistachios, cranberries and vinegar, salt and pepper to taste and zest of one lemon (optional)
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted
- Add the Quinoa and toss again, serve warm
