This roasted squash with olive salsa, white bean hummus and crispy grains packs in plenty of fibre and over 10 plants per plate, making it a feast for you and your gut microbes.
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Serves
2
Small Butternut Squash
Garlic Clove
Cooked Mixed Grains
Drained Cooked White Beans
Tahini
Lemon
Green Olive
Fresh Parsley
Apple Cider Vinegar
Red Chilli
Extra Virgin Olive Oil
Serves
2
Small Butternut Squash
Garlic Clove
Cooked Mixed Grains
Drained Cooked White Beans
Tahini
Lemon
Green Olive
Fresh Parsley
Apple Cider Vinegar
Red Chilli
Extra Virgin Olive Oil
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Step 1.
Heat your oven to 190°C.
Step 2.
If using a small butternut squash, halve it lengthways and remove the seeds. If using a large squash, halve it and remove the seeds then cut it into large chunks.
Step 3.
Get the squash on a baking tray and drizzle with olive oil and a pinch of salt. Add the unpeeled garlic cloves to the tray.
Step 4.
Roast for around 20-30 mins or until the squash is fork tender then remove the garlic cloves and sprinkle over the pre-cooked grains. Place back in the oven for another 10 mins or so, until the squash is completely tender and the grains are crispy.
Step 5.
Meanwhile, squeeze the flesh from the roasted garlic cloves into a blender and add the drained beans, tahini, juice of the lemon and a pinch of salt. Blitz with a couple of ice cubes until it’s completely smooth. Taste to check the seasoning and set aside.
Step 6.
Chop the olives and parsley together then add to a bowl with the olive oil and apple cider vinegar. Mix to combine and season to taste.
Step 7.
Assemble your plate with the hummus on the bottom, topped with the roasted squash, crispy grains, olive salsa and some sliced red chilli.
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