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Roasted Butternut Squash with Sumac Onions, Kale, and Quinoa

Here's a dish to use the small amount of kale we picked today. I usually cook the side of greens recipe from Extra Good Things by Yotam Ottolenghi and Noor Murad. But today, I decided to make roasted butternut squash with quinoa for dinner and adapted the recipe to incorporate the kale into the quinoa filling for the squash. The result is a delicious and nutritious meal featuring golden roasted butternut squash wedges topped with a hearty mixture of sumac-flavored onions, tender kale, crispy garlic, and sweet golden raisins.

This will be our new favourite for picnics this year!


Roasted Butternut Squash with Sumac Onions, Kale, and Quinoa


Ingredients:

- 1 medium butternut squash (seeds scooped out, cut into wedges)

- 5 tablespoons olive oil, divided

- 1 teaspoon sea salt, divided

- 1 red onion (sliced into 0.5 cm half moons)

- 1 tablespoon sumac

- 8-10 leaves of kale (stems discarded, leaves chopped)

- Juice of 1/2 lemon

- 1 cup cooked quinoa

- 4 garlic cloves (thinly sliced)

- 2 tablespoons golden raisins


Instructions:

1. Roast the Butternut Squash:

- Preheat the oven to 220°C.

- In a large bowl, mix the butternut squash wedges with 2 tablespoons of olive oil and 1/2 teaspoon of sea salt.

- Spread the squash wedges on a baking sheet and roast for 30 minutes, or until cooked through and golden brown.

2. Prepare the Sumac Onions:

- While the squash is roasting, heat 2 tablespoons of olive oil in a pan over medium heat.

- Add the sliced red onion and 1/2 teaspoon of sea salt. Cook for 6-8 minutes, until the onions are soft and browned.

- Stir in 1 tablespoon of sumac, turn off the heat, and transfer the onions to a bowl.

3. Cook the Kale:

- Wipe the pan clean, add 1 tablespoon of olive oil, and heat over medium heat.

- Add the chopped kale and cook for about 5 minutes, until the leaves are cooked and soft.

- Add the sumac onions, lemon juice, and cooked quinoa to the pan. Stir to combine and remove from heat.

4. Prepare the Garlic and Raisins:

- Heat 2 tablespoons of olive oil in a small pan over medium heat.

- Add the thinly sliced garlic cloves and fry until golden brown. Drain the garlic using a sieve, reserving the crispy garlic and the oil in a bowl.

- Add the golden raisins to the reserved oil and let them sit for a few minutes.

5. Assemble the Dish:

- Place several wedges of roasted butternut squash on a plate.

- Top with the quinoa mixture and crispy garlic.

- Serve warm and enjoy!

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