Squash with Quinoa, Sage and Goat’s Cheese

This is a tasty meal that’s relatively easy to prepare. Butternut squash is a better replacement for starchy foods such as potatoes, while quinoa is a healthy alternative to rice. Serve with salad for a healthy dinner.

Yields1 Serving
 2 large butternut squash
 2 tbsp olive oil
 1 onion, finely chopped
 2 crushed garlic cloves
 ¼ - ½ cup of quinoa
 600ml vegetable stock (organic with no nasties!)
 25g sundried tomatoes in garlic oil, drained and chopped
 100g firm goat’s cheese, roughly chopped
 A handful of fresh sage leaves, chopped
1

1. Heat the oven 190C/fan 170C/gas 5. Cut the squash in half lengthwise and scoop out the seeds and membranes. Use a little oil to brush the insides and then place in a roasting tin. Fill with 1cm of water. Roast for 20 - 30 mins until you can test with a sharp knife and it feels tender. Scoop out the flesh and roughly chop.

3

2. Heat the rest of the oil in the pan, cooking the garlic and onion for 5 minutes until tender. Stir in the quinoa and allow to fry for 1 min. Add the vegetable stock to the pan and then cook for 10-12 mins until the quinoa becomes tender and the liquid has been absorbed.

5

3. Take the chopped squash flesh and stir it in, along with the goats cheese, sun-dried tomatoes, sage leaves and seasoning.

7

4. Fill the squash with the filling and place any remaining sage leaves on top. Cover with foil.

9

5. Place the squash in the oven and allow to cook for 15 mins until the cheese melts and it's heated all the way through. Allow to stand for 5 mins and then serve with a green salad.

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Ingredients

 2 large butternut squash
 2 tbsp olive oil
 1 onion, finely chopped
 2 crushed garlic cloves
 ¼ - ½ cup of quinoa
 600ml vegetable stock (organic with no nasties!)
 25g sundried tomatoes in garlic oil, drained and chopped
 100g firm goat’s cheese, roughly chopped
 A handful of fresh sage leaves, chopped

Directions

1

1. Heat the oven 190C/fan 170C/gas 5. Cut the squash in half lengthwise and scoop out the seeds and membranes. Use a little oil to brush the insides and then place in a roasting tin. Fill with 1cm of water. Roast for 20 - 30 mins until you can test with a sharp knife and it feels tender. Scoop out the flesh and roughly chop.

3

2. Heat the rest of the oil in the pan, cooking the garlic and onion for 5 minutes until tender. Stir in the quinoa and allow to fry for 1 min. Add the vegetable stock to the pan and then cook for 10-12 mins until the quinoa becomes tender and the liquid has been absorbed.

5

3. Take the chopped squash flesh and stir it in, along with the goats cheese, sun-dried tomatoes, sage leaves and seasoning.

7

4. Fill the squash with the filling and place any remaining sage leaves on top. Cover with foil.

9

5. Place the squash in the oven and allow to cook for 15 mins until the cheese melts and it's heated all the way through. Allow to stand for 5 mins and then serve with a green salad.

Notes

Squash with Quinoa, Sage and Goat’s Cheese

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