For a tasty new dinner option this week, give this butternut squash recipe a go - it's super healthy too!
HOW TO MAKE QUINOA AND BUTTERNUT SQUASH CAKES
Taken from Three Sisters Bake by Gillian, Nichola and Linsey Reith (£20; Hardie Grant)
Ingredients
- 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
1
- /
2
- 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
Method
- 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
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Gillian Anderson looks so chic sporting one of autumn’s biggest trends
Denim is *the* fabric to be wearing this autumn
By Madeline Merinuk Published
-
It’s official: JLo’s cherry mocha nails are autumn’s most stylish mani
Jennifer Lopez is at it again with another effortlessly chic mani
By Madeline Merinuk Published
-
Queen Maxima's ultra autumnal dress with easy-to-copy statement red shoes and clutch makes a bold statement
Queen Maxima's autumnal dress and red accessories made a statement as the royal stepped out for two important engagements in Amsterdam
By Laura Harman Published