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BUTTERNUT SQUASH WITH QUINOA AND HONEY
Prep/Cooking Time: 45-60 Minutes
Printable Version
- 1 large butternut squash
- 1 large red onion
- olive oil
- 1 tsp chili flakes
- salt to taste
- 1 tbsp brown sugar
- 100g quinoa
- 2 tbsp honey
- 6 tbsp white vinegar
Instructions
- peel the butternut squash and onion
- remove the seeds from the squash
- cut the squash and onion into pices of similar size
- lay the squash and onion on a baking sheet
- drizzle with olive oil
- season with the salt sugar and chili flakes
- roast in a preheated oven at full temp
- cook till the edges begin to char
- remove from the heat and leave to cool naturally
- measure the quinoa using a cup
- place the quinoa in a pan adn add 2 * the amount of water by volume
- add a generous pinch of salt and a drizzle of olive oil
- bring to the boil then turn down to a simmer
- cover with a lid and cook until all the water has been absorbed
- remove from the heat and fluff with a fork
- leave to cool to room temperature
- place the honey and vinegar in a jar and shake till well combined
Season to taste and serve immediately