Are you ready to elevate your dining experience with a dish that's not only bursting with flavor but also packed with nutrients? Introducing the tantalizing Coconut Quinoa Roasted Squash with Pumpkin Seeds! This vibrant vegan recipe combines the creamy richness of coconut milk with the sweet, caramelized goodness of roasted butternut squash, all topped off with crunchy pumpkin seeds for an irresistible crunch. Perfect for impressing guests or enjoying a cozy night in, this dish is sure to become a staple in your kitchen. Dive into our recipe and discover how easy it is to create a wholesome meal that delights the senses!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups coconut milk
- 1 medium butternut squash, diced
- 1/4 cup pumpkin seeds
- Salt to taste
- Pepper to taste
- Olive oil for roasting
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the butternut squash roasts evenly and develops a nice caramelization.
- Prepare the quinoa by rinsing it under cold water in a fine mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of coconut milk. Add a pinch of salt for flavor. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the coconut milk and is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
- While the quinoa is cooking, prepare the butternut squash. Peel and dice the squash into 1-inch cubes. Place the diced squash on a baking sheet.
- Drizzle the diced butternut squash with olive oil, and sprinkle with salt and pepper to taste. Toss to ensure the squash is evenly coated.
- Roast the butternut squash in the preheated oven for about 20-25 minutes, or until it is tender and slightly caramelized, stirring halfway through for even cooking.
- While the squash is roasting, toast the pumpkin seeds in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
- Once the quinoa is cooked and the butternut squash is roasted, fluff the quinoa with a fork and combine it with the roasted squash in a large serving bowl.
- Garnish the dish with the toasted pumpkin seeds and fresh cilantro for a pop of color and flavor. Adjust seasoning with additional salt and pepper if needed.
- Serve warm as a delightful vegan main dish or a hearty side. Enjoy!
Tips
- Prep Ahead: To save time, you can peel and dice the butternut squash a day in advance. Just store it in an airtight container in the refrigerator until you're ready to roast.
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This step removes any bitterness and ensures a clean, nutty flavor in your dish.
- Perfect Roasting: For the best results, make sure to cut the butternut squash into uniform pieces. This ensures even roasting and a delightful texture.
- Experiment with Spices: Feel free to add your favorite spices to the butternut squash before roasting. A sprinkle of cinnamon or nutmeg can add a warm, aromatic twist!
- Toasting Pumpkin Seeds: Keep a close eye on the pumpkin seeds while toasting, as they can burn quickly. Stir frequently and remove them from heat once they’re golden and fragrant.
- Serving Suggestions: This dish can be served warm as a main course or chilled as a salad. It pairs beautifully with a side of leafy greens or a light vinaigrette for added freshness.
- Garnish for Impact: Don’t forget the fresh cilantro! It adds a burst of color and a refreshing flavor that complements the richness of the coconut and squash perfectly.Enjoy your cooking adventure with this delightful recipe!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
