For a tasty new dinner option this week, give this butternut squash recipe a go – it’s super healthy too!
Taken from Three Sisters Bake by Gillian, Nichola and Linsey Reith (£20; Hardie Grant)
- 200g quinoa, rinsed until the water runs clear
- 1kg butternut squash peeled, halved, seeds removed and cut into 2 inch chunks
- 3 tsp extra virgin olive oil
- 1 tsp dried chilli flakes
- 20g unsalted butter
- 2 small shallots
- 1 red bell pepper, halved, stalk removed, seeded and finely diced
- 2 garlic cloves, crushed
- 2 tbsp tarragon, roughly chopped
- 1 tsp salt
- tsp coarsley ground black pepper
- 150g ground almonds
- 75g flaked almonds
- dollop of crème frâiche or homemade mayo to serve
- 1 lime, cut into wedges to serve
Preheat the oven to 190C, 375F, gas 5. Bring 400ml lightly salted water to the boil in a medium-sized saucepan. Add the quinoa, lower the heat and simmer for 15-20 minutes, until the water is absorbed and the quinoa is tender but still with a bit of bite to it. Set aside to cool.<
Place the butternut squash chunks in a deep roasting tin, coat with 2 teaspoons of the oil and sprinkle with the dried chilli flkaes. Roast in the oven for 30 minutes, or until the squash is tender, tossing the chunks halfway through the cooking time.
Meanwhile, melt half the butter in a frying pan on a medium heat and sauté the shallots until soft and golden. Add the red pepper and sauté for a further 5 minutes, until soft. Add the garlic and cook for a minute, then remove the pan from the heat and leave to cool.
In a large bowl, combine the cooked quinoa, mashed squash, onion mixture, tarragon, salt, pepper and ground almonds. Divide and shape the mixture into 8 patties.
Spread the flaked almonds on a clean surface. Roll the edges of the quinoa cakes in the flaked almonds to coat.
Heat the remaining oil and butter in a large, heavy-based frying pan on a medium-high heat. Add the cakes and fry for 4-5 minutes on each side until they are thoroughly heated through and golden brown on the outside. Turn each cake onto its edge in the pan, rolling it to toast all the almond flakes.
Serve warm with a dollop of crème frâiche or mayo and a wedge of lime