Sweet roasted butternut a tasty supper
Try this yummy meat-free meal - it’s sure to delight pumpkin lovers.
1 teaspoon maple syrup 1 teaspoon balsamic vinegar 1 tablespoon extra-virgin olive oil
1 teaspoon wholegrain mustard
teaspoon salt Roast (on rack below butternut) for 20-25 minutes, until tender. Turn once during cooking.
Combine rice, chia seeds, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While veges and rice are cooking, thinly slice spring onions and roughly chop parsley and mint. Set aside in a large bowl.
In a small bowl, whisk together all maple vinaigrette ingredients with a fork. Set aside.
Use a vegetable peeler to peel courgette into long, thin ribbons and set aside.
When butternut has finished roasting, sprinkle over feta, pumpkin seeds and almonds and return to oven to melt feta for 5 minutes. When rice has finished steaming, add to bowl with spring onions and herbs. Add roasted beetroot and all remaining chia rice ingredients, toss to combine and season to taste with salt and pepper.
To serve, divide chia rice between plates. Top with a few courgette ribbons and wedges of maple roasted butternut, along with feta, pumpkin seeds and almonds. Drizzle over maple vinaigrette.
Maple roasted butternut - perfect for your meatfree Monday meal.