We love the versatility of Red Dates! Do you remember their amazing health benefits? They have a natural caramel flavour and are packed with nutrients. Today we will use them for a delicious recipe perfect for the fall season: Quinoa & Jujube Stuffed Butternut Squash by Abakus Foods. Here below what you’ll need:
INGREDIENTS (2 serves):
- The bottom half of a large butternut squash
- 1 red onion
- 1 large garlic clove
- 2 large white mushrooms or 4 smaller ones
- 1/2 vegetable stock cube
- 1/2 cup uncooked quinoa
- Handful of Abakus Jujube fruits
- Handful frozen peas
- Dried Mixed Herbs
- Black pepper to taste
For the dressing
- 1 tbsp tamari sauce
- 1 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 small garlic clove- crushed
- 1/2-1 tbsp agave (optional)
- Preheat your oven to 190C and slice your butternut squash in half lengthways. Scoop out the seeds and pop both halves onto a baking tray. Bake this in the oven for 50 minutes/1 hour until really tender and caramelised.
- Cook your quinoa: place the quinoa into a saucepan and cover with 1 cup water. Bring this to the boil, then reduce the heat to a simmer. Crumble in your stock cube and allow to cook until nearly all of the water has been absorbed. Avoid over-stirring this, as this might make it too stodgy. Once the quinoa is cooked through, use a fork to fluff it up, then set aside.
- Whilst this is cooking, finely dice the onion and crush the garlic clove. Hear a little oil in a frying pan and sauté both of these until caramelised and fragrant. Finely dice your mushrooms and add these to the pan, along with the frozen peas.
- You can now add in the cooked quinoa and season everything with a sprinkle of mixed herbs and black pepper. Toss this together, so that all of the veggies are fully incorporated into the quinoa.
- To finish of the quinoa, finely chop the dried Jujube fruit into small pieces and stir this through the mixture. Allow everything to cook for a few more minutes.
- Once your squash is ready, fill each of the centres with some of your quinoa mixture and pop these back into the oven for an extra 5 minutes to crisp.
- To make the dressing: simply combine the tahini, lemon juice, tamari sauce, agave (if using) and garlic and mix well. Gradually drizzle in water, stirring continuously, unless you’re left with a nice pourable consistency.
Serve the squash topped with some pomegranate seeds, extra chopped jujube fruit and a drizzle of your tahini dressing. Enjoy!
Discover another recipe with Red Dates here!