My love for butternut squash is strong, as you will have noticed, this being my third post in the Butternut Squash Series. This may be my favourite of the meals so far, but there’s still one more post to go so the jury is still out.
While I am again roasting chunks of squash today, the addition of ‘chipotle’-esque flavours really elevates the sweet, tender vegetable, giving it a well-received kick, that marries surprisingly well with the rest of the bowl.
These sprouts are my all-time favourite way to enjoy Brussel sprouts. There’s something about the salty-sweet-tanginess of the crispy vegetables that make my taste buds sing. I think a decent amount of salt really heightens the vinegar here, although feel free to use less. I often pair them with roasted red onion, but I love the colour, earthiness and texture of roasted radishes.
All of this flavour is balanced perfectly with a creamy yet tangy dressing using tahini, lemon and mustard. I really advise the addition of the nutritional yeast to the dressing to give that ‘cheesy’ factor, but again this is up to you. I hope you enjoy this bowl as much as I did.
Smokey Butternut Squash, Maple-Balsamic Sprouts and Quinoa Bowl
½ large butternut squash
½ tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt and pepper
10 medium Brussel sprouts, trimmed and halved
5 radishes, trimmed and quartered
1 tbsp maple syrup
1 tbsp balsamic vinegar
Salt and pepper
100g quinoa, cooked according to packet
1 avocado, de-stoned, peeled and sliced
1 large handful of rocket or spinach
Creamy Maple-Mustard Dressing:
1 tbsp wholegrain mustard
1 tsp maple syrup
1 tbsp lemon juice
2 tbsp tahini
water to thin
1 tsp nutritional yeast, optional
To serve: toasted seeds, chilli flakes, hemp hearts
Preheat oven to 170Fan/190*C. Trim and peel butternut squash, scooping out the seeds. Chop into bitesize pieces, then toss with 1 tbsp olive oil, the smoked paprika, cumin and garlic powder. Season with salt and pepper. Place onto a lined baking tray and roast for 40 mins until tender and starting to crisp, turning over halfway through.
Toss the prepared sprouts and radishes with 1 tbsp olive oil, the balsamic vinegar and maple syrup and then season to taste. Roast on a lined baking tray for 40 mins under starting to crisp, turning over halfway through.
Cook the quinoa.
Make the dressing by mixing together all the ingredients in a small bowl, adding enough water to thin.
Divide the rocket between two plates, top with half of the quinoa, butternut squash, sprouts and radishes, and avocado. Drizzle over the dressing and add any additional toppings.
Have you made this recipe in the Butternut Squash Series? I would love to hear your thoughts and see your creations. I’m @nourishing.amy on Instagram and please use the hashtag #nourishingamy. I am sad to say that tomorrow is the fourth and final post in the series – stay stuned…