Moni’s festive quinoa stuffed butternut squash. A wonderfully savoury and wholesome dish made with some of natures most marvelous ingredients. Deliciously cooked butternut squash, beautifully seasoned and coupled with fluffy quinoa. Tasty, nutritious and fortifying.

SERVES 2| PREP TIME 15 MINUTES | COOKING TIME 55 MINUTES

Ingredients

       Quinoa

  • 250g quinoa cooked
  • 20g cranberries soaked in hot water for 3 minutes
  • 2 tbsp olive oil
  • ¼ tsp cinnamon
  • 1 tsp smoked papikra
  • 1 tsp ground coriander
  • 1 tsp Hamalyan salt
  • 40g pomegranade seeds
  • Handful  coriander chopped
  • 4 tbsp lemon juice
  • Salt & pepper
    Butternut Squash
  • 1 medium size butternut squash
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme chopped
  • Salt & pepper

 

Cook the quinoa as per the pack, than set aside to cool completely. Place all the ingredients in a bowl and combine well with a fork. Taste for seasoning.

Butternutsquash
Cut the butternutsquash in half, than brush with the oil, add the salt, pepper and chopped thyme. Place on a tray lined with baking parchment paper and bake for 45 minutes or until the squash is soft through by touching with a knife. Once baked, carefully remove the flesh with a spoon and add to the quinoa mixture. Combine well, then spoon the mixture into the butternutsquash shell. Bake for another 10 minutes. To serve garnish with pomegranate and chopped coriander.