Looking for a new dish to add to your weekly meal-planning rotation? As the season starts to change and we’re looking to create more slow-cooked comfort foods, we, at MedshieldMovement.co.ca, are bringing you some seasonal Autumn dishes that are as tasty as they are easy to make and healthy too!
This recipe is great to make on a Sunday ahead of a busy work week. The stuffed roast butternuts keep well in the fridge in sealed containers for 3 days and the meal is easy to heat up in the microwave.
Notes: This is a plant-based recipe that’s packed with protein thanks to the quinoa and the chickpeas. However, you can always up the protein intake by crumbling a block of tofu or feta cheese into the mixture. You can also replace the chickpeas with black beans or red kidney beans. If you’re feeling more indulgent, top the stuffed butternuts with grated Parmesan and place back into the oven util the top is grilled and the cheese has melted.
What You Need:
For the butternuts:
2-4 medium sized butternuts, washed, halved lengthways, pips removed
Olive Oil
Salt and freshly ground black pepper, to taste
Pinch red chilli flakes
For the filling:
1 cup quinoa
1 tin chickpeas, drained and rinsed
200g baby spinach
Olive oil
250g rosa (or baby) tomatoes, quartered
Method:
1/ Preheat the oven to 200 degrees Celsius. Place butternut halves on a baking-paper-lined tray. Drizzle or brush with olive oil, sprinkle with seasoning and place in the oven to cook for around 40-50 minutes, depending on the size and thickness of the butternuts. (Use a fork to check that they are fully cooked through).
2/ Cook 1 cup of quinoa according to package instructions. Once done, remove and add to a large bowl with the chickpeas.
3/ While the quinoa is cooking, sauté the spinach in a little olive oil until wilted. Remove spinach and add it to the bowl with the quinoa. Add the chopped tomatoes to the same pan the spinach was in and sauté until just cooked through. Once done, also add to the quinoa dish.
4/ Scoop about half the flesh out of the butternut halves, keeping the skin casing intact. Add to the bowl with the quinoa. Stir all the ingredients together to combine. Portion back into the butternut halves and serve as a meal immediately or portion aside for the week ahead.
Visit our recipe section on the resources page to find more delicious, easy, healthy recipes!
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