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Butternut Squash & Quinoa Pilaf

A fantastic and easy to prepare pilaf dish, flavoured with coriander, turmeric and cumin. We developed this Moroccan-inspired recipe as a delicious side dish or even as a main meal on it’s own.

Ingredients

  • One large butternut squash
  • 1/2 tsp ground coriander
  • One small onion, finely chopped
  • Two cloves of garlic
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • 200g British quinoa grains, rinsed
  • 300ml water
  • One tsp lemon zest
  • Handful of raisins
  • Handful of flaked almonds
  • Chopped coriander
  • Lemon juice

Method

  1. Pre-heat oven to 180°C.
  2. Peel, deseed and then chop the butternut squash into cubes.
  3. Place on a baking tray with the ground coriander and a splash of oil and season with salt and pepper, before cooking in the oven until soft, turning regularly.
  4. Meanwhile, gently fry the onion in a pan with a little oil until translucent. Add the garlic, turmeric and ground cumin and cook for a further minute before adding the quinoa grains, water, lemon zest, a pinch of salt and pepper.
  5. Bring to the boil, cover and cook on a very low heat until all the water has been absorbed.
  6. Leave to cool slightly before adding the raisins and flaked almonds.
  7. Serve the butternut squash on a bed of the quinoa, and finish with a sprinkle of chopped coriander and a little squeeze of lemon.