Squash with quinoa and mushrooms
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Ingredients
2 medium butternut squashes
1 small red onion, half of it sliced the other half very finely diced
rapeseed oil
½ tbsp maple syrup
1 tsp chilli flakes
150g quinoa stock
bunch of chives, finely chopped
bunch of parsley, finely chopped
bunch of coriander, finely chopped
handful of chanterelle mushrooms
knob of butter
handful of slivered almonds, toasted
Method
Half each squash and discard the seeds. Scoop out the flesh leaving enough on the skin so that the squash will keep its shape and become a bowl to be filled, about one cm on all sides.
Cube the squash flesh and toss it and the sliced onion in the maple syrup, a little oil, the chilli flakes and some seasoning. Roast them in the oven until soft and golden.
Rub a little oil and seasoning into the halved skins and pop them in the oven too.
In meantime, cover the quinoa with stock and bring to the boil. Simmer until the quinoa has softened then drain.
Melt the butter and sauté the mushrooms until they are soft. Toss the cubed squash, the quinoa, the herbs and almonds together coating everything with any butter from the pan.
Fill each roasted half squash and serve.
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