This is the perfect lunch or side dish for everyone, especially for people who avoid meat.


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SERVES 4

You will need:
1 large acorn squash
2 tablespoons olive oil 1/2 teaspoon fresh thyme
1 cup quinoa
2 tablespoons olive oil
1 tablespoon butter
1 shallot, finely chopped 1 small leek, thinly sliced
1 teaspoon fresh thyme
salt and pepper
  1. Preheat oven to 425F.
  2. Cut the squash into 4 parts, using a spoon to scrape out the seeds.
  3. Place on a roasting tray, and drizzle with olive oil and sprinkle with salt, pepper, and thyme.
  4. Roast until soft, about 20–25 minutes.
  5. Cook the quinoa according to the package.
  6. In a large pan melt butter and oil and sauté shallot, leek, and thyme until the leeks starts to go soft.
  7. Add the quinoa and season with salt and pepper.
  8. Serve the squash with the quinoa mixture.

TIP:

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This is the perfect lunch or side dish for everyone, especially for people who avoid meat.
Photography by Paul Lowe

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