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Baked butternut squash with quinoa, veggies, chickpea and currant

Details


  • Time: 1.5 hours
  • Baking time: ca 40 minutes
  • vegan
by
Ellen Panescu

Method


Preheat the oven to 220 ° C. Cut the butternut squash in two halves and hollow out the seeds - hollow out a little more of the pumpkin meat with a knife and spoon to make room for the stuffing. Cube the hollowed out squash meat and place it with the two halves on a baking tray, drizzle with olive oil and a little salt. Bake for 30 - 40 minutes until the pumpkin is soft. If necessary, remove the cubes from the oven a little earlier.

Cook the quinoa according to the package instructions while baking. Put the chopped onion, zucchini, and apple in a pan with a little olive oil and the garlic paste and sauté for 5 minutes. Finally, add the chickpeas, currants, maple syrup, Cayenne pepper and orange juice to the pan and mix well and simmer a bit more. Now mix the cooked quinoa and the baked butternut cubes under the vegetables. Then distribute the filling in the baked butternut halves and serve.

Serving suggestion: use pumpkin as a dish to spoon it - so it does not have to be peeled.

Ingredients


Rapunzel Products


401990 Quinoa mix, HAND IN HAND
303350 Currants
703455 Chickpeas canned
202250 Walnut pieces
1200695 Vegetable bouillon without yeast
1000695 Olive oil extra virgin
1400025 Maple syrup grade A
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de