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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
930
FAT
25g
CARBOHYDRATES
146g
PROTEIN
32g

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INGREDIENTS

  1. ¾ cup quinoa
  2. 13.5 oz chickpeas
  3. 1 butternut squash
  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)
Tools: Large skillet, Baking sheet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
930
FAT
25g
CARBOHYDRATES
146g
PROTEIN
32g

View Full Nutrition Label


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

Drain chickpeas and pat dry. Peel the butternut squash and cut into 1 inch cubes. Add chickpeas, just 2 cups cubed squash, just 2 tbsp harissa paste, 2 tbsp olive oil, and ½ tsp salt to 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.

3
Prepare the vegetables

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

4
Cook the dates and almonds

Heat butter in a large nonstick skillet over medium-low heat. Once melted, add diced 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, sautéed carrot and date mixture, and just half the lemon juice. Gently toss the crunchy quinoa pilaf to combine. Taste, and add salt as necessary.

6
Serve

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

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