Tag Archives: butternut squash

Vegan Butternut Squash with Quinoa and Black Bean Chili

Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate

Vegan Butternut Squash with Quinoa and Black Bean Chili

Serves 4

A very healthy butternut squash cooked with onions, garlic, tomatoes and quinoa and finished with a tasty black bean chili.

I love anything vegan and healthy and that also tastes good so this recipe caught my attention. The chili compliments the butternut squash nicely and again its a very easy recipe to make.

Adapted from: Vegukate

1 small butternut squash, peeled and diced (2 pounds or less)
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
4 cloves of garlic, diced
2 T olive oil
½ cup quinoa (uncooked)
1 (14 oz) can diced tomatoes, including liquid
2 (14 oz) cans black beans, drained and rinsed
2 ½ cups low sodium vegetable broth
1 T chili powder
1 T ground cumin
¼ tsp cacao powder (or cocoa powder)
¼ tsp cinnamon
Freshly ground sea salt and pepper
1 avocado, diced (to garnish)
Handful of diced cilantro (to garnish)

Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate

In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, chili, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.

Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.

When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with some hot sauce if you want a spicier chili. Enjoy!

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Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

Photo Credit: adashofginger
Photo Credit: adashofginger

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

For the roasted veg

  • 1 butternut squash, peeled & cubed
  • 150g asparagus
  • 1 sweet pepper
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs

For the salad

  • 50g spinach
  • 100g baby kale
  • 100g rocket
  • 25g pine nuts, lightly toasted
  • 250g halloumi cheese

For the dressing

  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
  2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
  3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
  4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
Photo Credit: adashofginger
Photo Credit: adashofginger