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all recipes
Main Dishes
Baked butternut squash with quinoa, veggies, chickpea and currant
Details
1 h 30 min
40 min
vegan
print
Ellen
(BerlinKitchen)
Ingredients
1 Butternut squash, halved and hulled out
2 tbs
Rapunzel olive oil extra virgin
100 g
Rapunzel Quinoa mix
250 ml water
1/2 tsp
Rapunzel bouillon without yeast
1 (100 g) small onion, diced
1 (100 g) small apple, cubed
1 (200 g) small zucchini, cubed
1/2 tsp garlic paste
2 tsp
Rapunzel olive oil extra virgin
½ tsp Cayenne Pepper
juice of ½ orange
1 tsp
Rapunzel maple syrup grade A
200 g
Rapunzel chickpeas canned, rinsed
30 g
Rapunzel currants
30 g
Rapunzel walnut pieces
Rapunzel sea salt with iodine
to taste
pepper
Details
1 h 30 min
40 min
vegan
print
Ellen
(BerlinKitchen)
Baked butternut squash with quinoa, veggies, chickpea and currant
Method
Preheat the oven to 220 ° C. Cut the butternut squash in two halves and hollow out the seeds - hollow out a little more of the pumpkin meat with a knife and spoon to make room for the stuffing. Cube the hollowed out squash meat and place it with the two halves on a baking tray, drizzle with olive oil and a little salt. Bake for 30 - 40 minutes until the pumpkin is soft. If necessary, remove the cubes from the oven a little earlier.
Cook the quinoa according to the package instructions while baking. Put the chopped onion, zucchini, and apple in a pan with a little olive oil and the garlic paste and sauté for 5 minutes. Finally, add the chickpeas, currants, maple syrup, Cayenne pepper and orange juice to the pan and mix well and simmer a bit more. Now mix the cooked quinoa and the baked butternut cubes under the vegetables. Then distribute the filling in the baked butternut halves and serve.
Serving suggestion:
use pumpkin as a dish to spoon it - so it does not have to be peeled.
Baked butternut squash with quinoa, veggies, chickpea and currant
Ingredients
1 Butternut squash, halved and hulled out
2 tbs
Rapunzel olive oil extra virgin
100 g
Rapunzel Quinoa mix
250 ml water
1/2 tsp
Rapunzel bouillon without yeast
1 (100 g) small onion, diced
1 (100 g) small apple, cubed
1 (200 g) small zucchini, cubed
1/2 tsp garlic paste
2 tsp
Rapunzel olive oil extra virgin
½ tsp Cayenne Pepper
juice of ½ orange
1 tsp
Rapunzel maple syrup grade A
200 g
Rapunzel chickpeas canned, rinsed
30 g
Rapunzel currants
30 g
Rapunzel walnut pieces
Rapunzel sea salt with iodine
to taste
pepper
Details
1 h 30 min
40 min
vegan
print
Ellen
(BerlinKitchen)
Baked butternut squash with quinoa, veggies, chickpea and currant
Rapunzel Products
Quinoa mix
Currants
Chickpeas canned
Walnut pieces
Vegetable boullon without yeast
Olive oil extra virgin
Sea salt with iodine
Maple syrup grade A
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