Monday, October 02, 2006

Recipe - Cumin Roasted Squash

Cumin Roasted Squash with Tomato Quinoa & Spinach


I hope everybody is enjoying cooking my recipes; this
month I wanted to produce a completely vegan meal to
show everyone that that you can enjoy a variety of
flavours, textures and nutrients without the need for
meat and dairy products. Quinoa is actually the dried
fruit from the Chenopodium Herb family and is a
complete protein as well as being high in Potassium
and a good source of Calcium and Iron.

Equally as important as the nutritional aspect of this
dish is that it tastes great. When you roast squash it
takes on a beautiful, almost nutty, sweetness; you
will not be disappointed. I have cooked this for
friends who often feel that dinner isn’t dinner
without meat and two veg, but they have been
converted!


This serves 2 people

1 Large Butternut Squash
1tsp Cumin Powder
1tsp Coriander Powder
2 tbsp Olive Oil
Salt & Pepper

100g Quinoa
150ml Vegetable Stock
60ml Passata / Pureed Tomatoes
1 Clove Garlic
1 Small Onion or Shallot
1tbsp Olive Oil
Salt & Pepper

2 Good Handfuls of Washed Baby Spinach

Preheat your oven to 190C and begin by peeling the
squash and cutting in half lengthways. Scrape out the
seeds and then cut each half into four lengthways
leaving you eight ‘spears’ of squash. Pour the olive
oil over the Squash ensuring the oil coats it fully
and place on a roasting tray. Mix together the Cumin
and Coriander and sprinkle over the squash then season
with the salt and pepper. Place in the oven and roast,
turning halfway, until the edges turn golden brown,
about 20-25 minutes in total.

Finely chop the onion and garlic and sweat off in a
pan with the oil. Add the Quinoa and the stock and
cook on a low to medium heat for 10-12 minutes then
take off the heat, stir in the passata/tomatoes and
stand with a lid on for ten minutes. Season to taste
then stir in the spinach which will wilt in the heat
of the Quinoa. Spoon onto the centre of the plate and
top with the roasted squash; superb!

As an extra, you can roast another squash place it in
a pan with some onion and stock to cover, boil for 10
minutes and blitz for a fantastically tasty soup to
keep in the fridge.


If you have any questions or suggestions then please
do not hesitate to contact Graeme or Greg, they can
pass any comments directly to me and I will respond as
quickly as possible. Enjoy!

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