Nutrition per serving: 429 kcal/97g carbs/13g sugar/8g fat/15g protein/631mg sodium
Quinoa & Jujube Stuffed Butternut Squash –
Serves: 2 // Prep time: 20 min // Cook time: 60 min // Skill: Medium
Ingredients-
The bottom half of a large butternut squash
1 red onion
1 large garlic clove
1/2 vegetable stock cube
2 large white mushrooms or 4 smaller ones
1/2 cup uncooked quinoa
Handful of Jujube fruits
Handful frozen peas
Black pepper to taste
Dried Mixed Herbs
For the dressing-
1 tbsp tamari sauce
1 tbsp tahini
1 tbsp fresh lemon juice
1 small garlic clove- crushed
Water
1/2-1 tbsp agave (optional)
Method:
Preheat your oven to 190c and slice your squash in half lengthways. Scoop out the seeds and pop
both halves onto a baking tray.
Bake this in the oven for 50 minutes-1 hour until really tender and caramelised.
To cook your quinoa, place the quinoa into a saucepan and cover with 1 cup water. Bring this to the
boil, then reduce the heat to a simmer. Crumble in your stock cube and allow to cook until nearly all
of the water has been absorbed. Avoid over-stirring this, as this might make it too stodgy. Once the
quinoa is cooked through, use a fork to fluff it up, then set aside.
Whilst this is cooking, finely dice the onion and crush the garlic clove. Hear a little oil in a frying
pan and sauté both of these until caramelised and fragrant. Finely dice your mushrooms and add
these to the pan, along with the frozen peas.
You can now add in the cooked quinoa and season everything with a sprinkle of mixed herbs and
black pepper. Toss this together, so that all of the veggies are fully incorporated into the quinoa.
To finish of the quinoa, finely chop the dried Jujube fruit into small pieces and stir this through the
mixture. Allow everything to cook for a few more minutes.
Once your squash is ready, fill each of the centres with some of your quinoa mixure and pop these
back into the oven for an extra 5 minutes to crisp.
To make the dressing, simply combine the tahini, lemon juice, tamari sauce, agave (if using) and
garlic and mix well. Gradually drizzle in water, stirring continuously, unless you’re left with a nice
pourable consistency.
Serve the squash topped with some pomegranate seeds, extra chopped jujube fruit and a drizzle of
your tahini dressing.
By Abakus Foods: www.abakusfoods.com