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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
940
FAT
25g
CARBOHYDRATES
148g
PROTEIN
32g


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INGREDIENTS

  1. ¾ cup quinoa
  2. 13.5 oz chickpeas, drained and patted dry
  3. 1 butternut squash, peeled and cut into 1-inch cubes
  4. 3 tbsp harissa paste (divided)
  5. 1 carrot, peeled and diced
  6. 1 oz dates, finely chopped
  7. 3 tbsp sliced almonds
  8. 2 tbsp vegan butter
  9. 1 cucumber, diced
  10. ½ oz fresh parsley, tender leaves and stems roughly chopped
  11. 1 lemon, halved and juiced (divided)
  12. 2 tbsp olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (almond)
Tools: Large skillet, Baking sheet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
940
FAT
25g
CARBOHYDRATES
148g
PROTEIN
32g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

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

2
Roast the butternut squash

Place chickpeas, just 2 cups squash, just 2 tbsp harissa paste, 2 tbsp olive oil, and ½ tsp salt on a baking sheet and toss. Roast until squash is tender and chickpeas are crispy, 20 to 26 minutes. TIP: Keep the remaining butternut squash for your own use. Use less harissa paste if you prefer less spice.

3
Cook the dates and almonds

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

4
Finish the pilaf

Fluff the quinoa with a fork. Add carrot and date mixture, cucumber, parsley, and just half the lemon juice and gently toss the crunchy quinoa pilaf. Taste and add salt as necessary.

5
Serve

Divide the crunchy quinoa pilaf between bowls and top with chickpeas and harissa roasted butternut squash. Drizzle with remaining lemon juice and serve with remaining harissa paste. Bon appétit! TIP: Use less harissa paste if you prefer less spice.

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