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Roasted butternut squash with quinoa and chickpeas

Butternut squash is an incredibly versatile vegetable and can be a delicious ingredient in your party dishes. Nutritious, colourful and festive!
  • cookingtimeCooking time35 minutes
  • preparation timePrep time20 minutes
  • servingsServings2 portions
recipe image Roasted butternut squash with quinoa and chickpeas


  • 1 butternut squash
  • 2 tbsp olive oil
  • 125 gram quinoa
  • 20 grams Flora ProActiv Light
  • 100 grams cranberries
  • 120 grams chickpeas drained
  • 1 handful fresh parsley
  • 1/2 lime juiced
  • ground black pepper

Nutritional facts

Energy (kcal)612 kcal
Energy (kJ)2565 kJ
Protein (g)18.4 g
Carbohydrate incl. fibre (g)129.8 g
Carbohydrate excl. fibre (g)80.2 g
Sugar (g)25.0 g
Fibre (g)18.8 g
Fat (g)19.9 g
Saturated fat (g)2.9 g
Unsaturated fat (g)17.1 g
Monounsaturated fat (g)11.8 g
Polyunsaturated fat (g)5.3 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)37 mg
Salt (g)0.31 g
Vitamin A (IU)41651 IU
Vitamin C (mg)100.8 mg
Calcium (mg)294 mg
Iron (mg)9.91 mg
Potassium (mg)2326 mg


  1. Preheat the oven to 200ºC/180ºC Fan/Gas mark 6. Cut the butternut squash in half lengthways. Scoop out the seeds with a spoon. Carefully cut the flesh out, to about 1.5 cm from the skin. Cut the pulp into cubes. Cover a baking tray with baking paper and place the two squash halves and the cubes on it. Drizzle with 2 tablespoons of olive oil. Place in the oven for 30-35 minutes until the squash is soft.
  2. Meanwhile, bring the quinoa to the boil in double the amount of water. Simmer for 12-15 minutes until the water is absorbed. Take off the heat. Add the Flora ProActiv Light and mix with a fork.
  3. Mix the cranberries, rinsed chickpeas and parsley with the quinoa. Add the juice of the lime and season with some black pepper.
  4. Remove the butternut squash from the oven. Gently mix the squash cubes into the quinoa. Spoon the mixture into the hollowed out squash halves and serve.