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Baked butternut squash with quinoa, veggies, chickpea and currant


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.


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