This is a vegetarian star dish for the festive season table or as a showstopper side or addition to a harvest table this holiday.
Roast butternut is completely elevated with the popping colour of cranberries and spinach with added plant protein thanks to the quinoa. Not a fan of dried cranberries? Swap out for pomegranates for the same jewel-popping colour tones. You can also swap the quinoa for millet or couscous for a more affordable, but equally delicious option. What You Need
- 2 medium butternuts, cut in half lengthwise, seeds removed
- Olive oil
- Salt and freshly ground black pepper
- 1 small brown onion, finely chopped
- 1 cup quinoa (or ½ cup raw millet or couscous)
- ½ cup dried cranberries, roughly chopped (or ½ – 1 cup pomegranate jewels)
- 100g pecans, roughly chopped
- 1 large handful baby spinach leaves
For the dressing:
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 1 tsp mustard
- Salt and freshly ground black pepper
For the garnish:
- Fresh coriander or parsley leaves
- The reserved lemon zest
- Extra pomegranate jewels
Method:
1/ Preheat the oven to 200°C.
2/ Place the butternut cut-side up on the tray. Drizzle with 1 tbsp of olive oil and seasoning. Bake for 40-45 minutes, until the butternut is fork tender. Remove and cool.
3/ While the butternut is baking, heat a little olive oil in a small pan over medium-heat and saute the onion until translucent. Add the quinoa to the pan and cook according to package instructions.
4/ Fluff the quinoa with a fork and stir in the spinach and allow it to wilt naturally with the heat. Add the cranberries and pecans and set aside.
5/ In a separate bowl, make the dressing: mix together 2 tbsp olive oil, the lemon juice and mustard and a sprinkle of seasoning. Pour this over the cooked quinoa.
6/ Make the butternut boats by scooping out half of the butternut flesh, leaving a border inside to help hold the shape. Mix the flesh with the quinoa and then place this back inside the butternuts.
7/ Turn the oven down to 180°C and bake the stuffed butternuts for 10-15 minutes.
8/ Garnish with herbs, zest and some pomegranate seeds (optional).
Looking for more fun festive vegetarian recipes for summer? Make these grilled Vegetable & Halloumi Skewers or try these hearty Stuffed Baked Peppers as a great vegan option.