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0786db31-d928-4625-bfbc-420d009ddd13

Roasted butternut squash with quinoa and chickpeas

A delicious diabetes-friendly dish for world diabetes day from Flora ProActiv.

0786db31-d928-4625-bfbc-420d009ddd13

Ingredients

1 butternut squash

2 tbsp olive oil

125 g quinoa

20 g Flora ProActiv Light

100 g cranberries

120 g chickpeas drained

1 handful fresh parsley

1/2 lime, juiced

Ground black pepper

Instructions

1

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Cut the butternut squash in half lengthways. Scoop out the seeds with a spoon. Carefully cut the flesh out, to about 1.5 cm from the skin. Cut the pulp into cubes. Cover a baking tray with baking paper and place the two squash halves and the cubes on it. Drizzle with 2 tablespoons of olive oil. Place in the oven for 30-35 minutes until the squash is soft.

2

Meanwhile, bring the quinoa to the boil in double the amount of water. Simmer for 12-15 minutes until the water is absorbed. Take off the heat. Add the Flora ProActiv Light and mix with a fork.

3

Mix the cranberries, rinsed chickpeas and parsley with the quinoa. Add the juice of the lime and season with some black pepper.

4

Remove the butternut squash from the oven. Gently mix the squash cubes into the quinoa. Spoon the mixture into the hollowed-out squash halves and serve.

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