It has a sweet, nutty taste similar to that of a pumpkin. Cream-colored exterior and orange fleshy pulp with a compartment of seeds in the bottom.The Butternut Squash unlike other pumpkin varieties is an elongated pear shape with pale tan peel and bright orange flesh, soft texture and sweet flavor.
It is rich in vitamins A and C, beta-carotene, minerals, fiber, omega 3 and 6 fatty acids, and also, it´s low in calories, rich in Potassium, Calcium, Magnesium, Iron, Boron Cobalt, Zinc.
Suitable for almost all diets
In addition of having low caloric content can help you to follow a healthy eating style, low in fat and easy digestion, can help you lose weight.
- 1 pumpkin
- 1/2 cup red quinoa
- 1/2 cup white quinoa
- 1/2 cup cooked chickpeas
- 1 leek
- 2 red onions
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Kale leaves
- Parmesan slices
- Nuts to decorate
- Extra virgin olive oil
Start by cutting your butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray cut side up. Drizzle a little olive oil on top of each squash. Bake for 30 minutes at 200ºC, until the squash is cooked and fork tender.
In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. Combine the chickpeas with the quinoa, cover with water, and cook for 10 minutes. Drain and set aside.
Fry the chopped leek, when it is lightly fried, add quinoa, two peppers and t nutmeg. Leave on low heat for a few minutes and set aside.
Remove the roasted squash from the oven and fill with the mixture of quinoa, chickpeas and leek.
In a pan, with a little olive oil, add the onions in halves, over medium heat, add soy and honey, cook for a couple of minutes. Place the onions in a bowl with the squash, and add the soy sauce and honey all over, decorate with chopped kale leaves, Parmesan and walnuts.
This is a recipe with two flavors, sweet and salty, combining perfectly with the sweetness of the squash and the salty flavor of the chickpeas, also the bitter touch is the quinoa. Yummy!