There are some awesome things about this time of the year, especially the amazing vegetables that come into season from purple kale to rainbow swiss chard, brussels sprouts, celeriac and of course squash. Markets are piled high at the moment with every type of squash imaginable, which is amazing as it’s one of my favourite things to cook with. As it’s so incredible at the moment I love using it in simple dishes that really show off its incredible, sweet flavour, like this simple roasted squash recipe. For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so eery bite literally melts-in-your-mouth. I then filled the inside with a creamy tahini quinoa and an avocado basil quinoa, to add a few new textures and flavours to the dish. The whole thing is really so simple and so delicious. It’s amazingly warming and nutrient too, perfect for a Sunday night supper.
Squash is amazingly good for you too, it’s very anti-inflammatory, filled with antioxidants and vitamin A, with each cup of baked squash containing over 200% of your recommended daily intake! This is awesome as vitamin A is really important for immune and eye health, as well as for helping to build clear beautiful skin. It’s full of fibre too which means it’s fantastic for your digestive system, helping to keep it working efficiently while also keeping you full for longer. So get baking!
- 2 small butternut squash
- 3/4 of a cup of quinoa
- 2 tablespoons of tahini
For the avocado basil puree
- 2 avocados
- 1 cup of basil
- a handful of pine nuts
- 2 tablespoons of olive oil
- 1 tablespoon of apple cider vinegar
Turn the oven to 180C. Then slice the squash in half and place the halves in a baking tray in the oven to cook for about an hour, the exact timing will depend on the size of your squash – the bigger it is the longer it will need to cook.
After half an hour take the squash out of the oven and scoop out the seedy part using a spoon, the squash should be nice and soft now so it should come out really easily. Then drizzle olive oil over the squash with a sprinkling of chilli flakes, rubbing them evenly over all the squash. Place the squash back in the oven to finish cooking.
While it cooks make the quinoa. Simply place the quinoa in a saucepan with just over double the amount of boiling water plus a drizzling of apple cider vinegar and a spindling of herbs and salt. All this to cook for 10-15 minutes, until all the water has been absorbed. At this point stir in the two tablespoons of tahini.
Finally make the avocado basil puree. To do this simple scoop the avocado flesh out of the skins and place all the ingredients into a processor, blend for a minute or two until smooth.
Then once the squash is nice and soft fill the whole where the seeds had been with the quinoa and basil puree then serve and enjoy!