Diabetic-friendly butternut squash pilaf
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
362
Fat
17.3g
Saturated Fat
1.9g
Carbs
44.7g
Sugars
3.7g
Protein
10.9g
Fibre
7.7g
Sodium
0.07g
Ingredients
1 large (or 2 small) butternut squash, peeled and chopped
4 garlic cloves, crushed
1 tsp chilli flakes
2 tbsp olive oil
60 g flaked almonds
500 ml vegetable stock
170 g quinoa
1 tbsp sage leaves, chopped
Method

1         Preheat the oven to 220˚C/200˚C fan/gas mark 7. Combine the butternut squash, garlic and chilli flakes in a roasting tin and drizzle over half of the oil. Toss to combine. Roast for 25 minutes, then add the almonds and roast for five minutes more.

2         Combine the vegetable stock and quinoa in a saucepan and bring to a boil, then reduce the heat and simmer for 15-20 minutes until the liquid has been absorbed. Leave to stand for five minutes, then fluff with a fork.

3         In a large bowl combine the quinoa, sage, remaining oil and a sprinkle of salt and pepper. Stir in the roasted squash and almonds. Serve warm or at room temperature.