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Harissa Roasted Butternut Squash with Buttered Dates & Crunchy Quinoa Pilaf
2 Serving Dinner

Harissa Roasted Butternut Squash

with Buttered Dates & Crunchy Quinoa Pilaf

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
810
FAT
28g
CARBOHYDRATES
109g
PROTEIN
28g

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INGREDIENTS

  1. ¾ cup quinoa
  2. 1 butternut squash
  3. 13.5 oz chickpeas
  4. 3 tbsp harissa paste
  5. 1 cucumber
  6. ½ oz fresh parsley
  7. 1 carrot
  8. 1 oz dates
  9. 1 lemon
  10. 2 tbsp vegan butter
  11. 3 tbsp sliced almonds
  12. 2 tbsp olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (almond, coconut)
Tools: Large skillet, Baking sheet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
810
FAT
28g
CARBOHYDRATES
109g
PROTEIN
28g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Roast the butternut squash

Peel the butternut squash and cut into 1 inch cubes. Drain the chickpeas and pat dry. Add just 2 cups cubed butternut squash and chickpeas to a baking sheet and add just 2 tbsp harissa paste, 2 tbsp olive oil, and ½ tsp salt, and toss. Roast until squash is tender and chickpeas are crispy, 20 to 26 minutes.

3
Prepare the vegetables

Dice the cucumber. Chop the parsley leaves. Peel the carrot and cut into small cubes. Finely chop the dates, removing the pits. Halve and juice the lemon and juice one half.

4
Cook the dates and almonds

Heat the butter in a large nonstick skillet over medium-low heat. Once melted, add cubed carrot, chopped dates, and almonds, and cook until carrot is tender and almonds are toasted, 3 to 4 minutes.

5
Finish the pilaf

Fluff the cooked quinoa with a fork. Add diced cucumber; chopped parsley; buttered carrot, dates, and almonds; and just half the lemon juice. Gently toss the crunchy quinoa pilaf to combine. Taste, and season with salt as necessary.

6
Serve

Divide the crunchy quinoa pilaf between large shallow bowls and top with harissa roasted butternut squash and chickpeas. Pour remaining lemon juice on top and serve with remaining harissa. Bon appétit!

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