Roasted Curried Butternut Squash
An impressive vegetarian main or side dish of a beautifully caramelised curried butternut squash stuffed with grains, mushrooms and then scattered with feta cheese and pine nuts.
½ cup red rice
1 cup jasmine rice
½ cup quinoa I used mixed black and red quinoa
½ cup green lentils also known as continental lentils
3 tbsp pesto sauce I used my homemade Pesto Sauce
3 cups kale chopped
3 tbsp pinenuts
30 g dried mushrooms I have used chanterelle
1 large red onion or 2 medium sized
250 g halloumi cheese grilled made into pieces
2 tsp cumin powder
1 tbsp curry powder
½ tsp salt
1 tsp black pepper freshly ground
2 cloves garlic
1. Heat the oven to 220°C/400°F/200°C fan assisted/gas 7.
2. Make a paste from the crushed garlic, curry powder, cumin powder and a drizzle of olive oil or water just to make it easier to brush it...
See the full directions on my site