This is a really lovely dish, a bit laborious as you need to prepare 3 different things, but really worth it in the end. The roasted butternut is very silky and sweet, that goes very well with the sage and spinach. A really wholesome and healthy dinner option that is gluten free, dairy free, vegan and vegetarian.
PREPARATION & COOKING TIME: 45 min
INGREDIENTS FOR 2 PORTIONS:
100gr organic brown rice
1 teaspoon salt
3 tablespoon olive oil
400gr butternut squash, cut into 1cm cubes
200gr frozen spinach
1 tbsp red pesto
50gr pinenuts, toasted
- place 2tbs olive oil, butternut squash and sage in a large baking tray and roast at 375F/ 175C till cooked (approx. 35-40 mins)
- in the meantime cook the brown rice in boiling water and then drain the excess water
- in a frying pan, saute in oil the spinach, until cooked and until you dried all the excess liguid
- separately toast the pine nuts either in a dry pan or under the grill
- once rice is ready, add the spinach, butternut squash and red peso in the spinach frying pan and mix well
- taste to add salt
- serve in plates and top with toasted pine nuts
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 731.9 |
| fat | 47.3 |
| of which saturated | 5.4 |
| carbohydrates | 64.0 |
| of which sugars | 7.4 |
| fibre | 9.6 |
| protein | 13.7 |
| salt | 0.6 |