Roasted Squash and Pine Nut Quinoa

As we slowly head into autumn I’m getting back into warmer dishes that make the most of awesome seasonal ingredients, like this delicious roasted butternut squash and pine nut quinoa. Butternut squash is one of my absolute favourite cold weather veggies, it has such a fantastically sweet, rich flavour that goes with almost everything. I think it tastes best cut into little cubes and roasted with salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft and tender that it just melts-in-you-mouth. Here it’s squishy nature allows it to blend perfectly with the grains of quinoa and juicy cherry tomatoes, while toasted pine nuts and long-stemmed broccoli add the all-important contrasting crunch! It’s really the ultimate combination of textures and flavours, a little sweet thanks to the squash yet perfectly savoury thanks to the nuttiness of the quinoa and pine nuts. I love the subtle hints of tangy lime and coriander too. It’s great served with my avocado cream too!

OVERVIEW

Serves: 2

Difficulty: easy

Ingredients:

1 squash

1 cup of quinoa

1/3 of a cup of pine nuts

a dozen cherry tomatoes

a large handful of long-stemmed broccoli

1 lime or lemon

a handful of fresh coriander

olive oil

mixed dried herbs ( I like oregano, herbs de provence, thyme and rosemary)

paprika

salt

For the avocado cream see my recipe here

Method:

Slice the squash in half and peel of the skin, before chopping it into little cubes. Place the squares on a baking dish drizzled with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15-20 minutes, until deliciously soft.

While the squash cooks make the quinoa. Simply add it to boiling water with the juice of one lime or lemon, some dried herbs and salt and and let it cook, it should take 10-15 minutes. Then chop the broccoli into segments and the coriander leaves into small pieces. After about 5 minutes add them and a little more lime to the cooking quinoa.

Toast the pine nuts and in a frying pan on a high heat, this should take just 3 or 4 minutes. Be careful not to let them burn! They also won’t need olive oil as they release their own oil when heated.

Cut the cherry tomatoes into quarters and make the avocado cream.

Once the quinoa and the squash are cooked stir them together along with the pine nuts, a drop more lime and the cherry tomatoes – do not cook the cherry tomatoes though.

Once your have plated it add the avocado cream. Enjoy, it really is so delicious!