Sweet roasted butternut a tasty supper
Try this yummy meat-free meal - it’s sure to delight pumpkin lovers.
MAPLE ROASTED BUTTERNUT WITH FETA AND CHIA RICE Ready in: 40 minutes Prep: 20 minutes Cook: 30 minutes Serves: 4-5 Maple roasted butternut
1 butternut pumpkin 1 tablespoon maple syrup 150g feta cheese, diced 1-2cm 20g pumpkin seeds 20g sliced almonds
1 beetroot, peeled and diced 1.5cm 1 cup jasmine rice 2 tablespoons chia seeds 11⁄ cups water 1-2 spring onions 2 tablespoons parsley leaves and stalks 2 tablespoons mint leaves 2-3 handfuls baby spinach leaves 1 tablespoon extra-virgin olive oil
1 teaspoon maple syrup 1 teaspoon balsamic vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon wholegrain mustard
1 courgette Preheat oven to 220 degrees Celsius. Line two oven trays with baking paper.
Cut butternut in half lengthways and use a spoon to scoop out seeds. Discard seeds. Cut into 2cm-thick wedges, leaving skin on. Toss with a drizzle of oil and first measure of maple syrup on first prepared tray. Season with salt and pepper and roast for 25 minutes, until softened. Turn once during cooking.
Toss beetroot on second prepared tray with a drizzle of oil and season with salt and pepper. 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.