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!
Cooking time35 minutes
Prep time20 minutes
Servings2 portions
Ingredients
- 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 |
Instructions
- 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.
- 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.
- Mix the cranberries, rinsed chickpeas and parsley with the quinoa. Add the juice of the lime and season with some black pepper.
- 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.