Roast Butternut Squash
Not just for the winter. Wholesome and very tasty. I love an oven-cooked dinner. I always feel like someone else made it as the oven does all the cooking for you.
The spicy peanut sauce gives it a little fancy edge. Super quick and easy to make. Works great as a dipping sauce for other dishes too.
Prep time: 10 mins
Cooking time: 1 hr
Nutritional note: This recipe contains seeds
1 Butternut Squash
1 cup of brown rice
1 cup of mixed grains (pre-cooked)
1 cup cooked chickpeas
1 teaspoon chipotle paste
2 tbsp lemon juice
1/2 cup of nooch (nutritional yeast)
1 tbsp peanut butter (smooth or chunky)
1 tsp cajun powder
1. Scrub the outside of the BNS until clean. No need to peel. We want that lovely skin on as it will crisp up in the over. Preheat the oven to 160 C fan / 350 F / Gas mark 5. A medium-size BNS takes about 45 minutes to cook through. The skin should be crispy and the flesh soft.
2. In the mean times get your rice on the boil. Brown rice takes about 15 minutes to cook through.
3. Mixed seed pots are widely available in grocery stores now and are a great way to speed u your lunch making. Mix the seed pot with your rice when its cooked through.
4. To make the chipotle sauce simple combine all of the ingredients in a blender. Add the blended mix to a pot and simmer until warmed through. Taste and add extra chipotle if needed. Depends on how hot you like it !
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