Chilli & ginger squash with kale & quinoa

This hearty five of your five-a-day supper easily serves two, with enough leftovers for lunch for one the next day

Recipe by   
  • Prep
    17 mins
  • Cook
    35 mins
  • Serve in
    52 mins


  •   500g butternut squash, deseeded and cut into slices
  •   2 tbsp cold-pressed rapeseed oil Rapeseed oil If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
  •   ¼-½ tsp dried chilli flakes, according to taste
  •   1 medium onion Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , peeled and sliced into 12 wedges
  •   1 red pepper, deseeded and thinly sliced
  •   2 garlic cloves, peeled and very thinly sliced
  •   thumb-sized piece of ginger Ginger jin-jer Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It… , peeled and very thinly sliced
  •   2 tsp ground cumin
  •   2 tsp ground coriander
  •   100g uncooked quinoa Quinoa keen-wah Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
  •   100g green beans, trimmed and halved
  •   100g frozen sweetcorn
  •   75g kale Kale kay-el A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and… , thickly shredded


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