EASY SWAP
Butternut squash Butternut squash is a member of the gourd family, along with pumpkins, melon and cucumber. It has a sweet, nutty taste and vibrant orange flesh Look for squash that feel heavy for their size, with matte skin and a uniform beige-orange colouring. If stored in a cool, dry place, whole squash should keep for up to three months. For an autumnal take on mac ’n’ cheese, replace half the cheese with roasted butternut squash blended to a smooth purée. Bake until golden and crisp on top.
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S P I C E D S Q UA S H A N D HALLOUMI SAL AD Serves 4 Takes 55 mins Cost per serve £2.31 1 tbsp olive oil 1 butternut squash (roughly 1kg), peeled, seeded and cut into small cubes 1 x 225g pack lighter halloumi, cubed 150g quinoa, cooked to pack instructions 1 x 70g bag wild rocket 1 x 30g pack coriander, chopped 1 x 80g pack pomegranate seeds 1 lime, quartered For the dressing 3 tbsp tamarind paste 1 tbsp tamari or light soy sauce ½ tsp sesame oil 1 garlic clove, finely chopped 1 red chilli, finely chopped 1 tsp caster sugar
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1 Heat the oil in a pan over a medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender. 2 Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish. 3 Mix the dressing ingredients in a bowl and add to the pan. Sizzle for 2-3 mins, stirring to coat, until reduced. 4 Spoon the quinoa, squash and halloumi onto plates, then squeeze the lime juice over. Top with the remaining coriander and pomegranate seeds, and any juices from the pan. Each serving contains Energy
1794kJ 425kcal 21%
Fat
Saturates
Sugars
Salt
15g 7g 24g 2.0g 22% 37% 27% 33%
of the reference intake. See page 134. Carbohydrate 52g Protein 23g Fibre 4g
WORDS ARNO BRYANT, LOUISE BURFITT RECIPES AND FOOD STYLING HANNAH YEADON PHOTOGRAPHY TOBY SCOTT PROP STYLING JENNY IGGLEDEN
Can’t find tamarind paste? Blitz two pitted dates with 2 tbsp rice wine vinegar and use in the same way.
