Fall is coming to try this Vegan Butternut Squash Recipe
This is a Vegan Butternut squash recipe combined with couscous made with millet. A recipe good for a dinner party with friends this fall. A lot of spices are used which makes all delicious and tasty. A recipe which makes every cook shine. This is a meal everybody will love, especially if the weather is cool all these spices will give a warm feeling.T he couscous made with millet is something special as well and very healthy.
The soft, light orange colored fruit pulp has an impressive high content of beta-carotene, which is good for skin, hair, and eyesight. With 100 g of the butternut pumpkin, 80% of the daily requirement of beta-carotene is covered, as well as 20% of the day’s vitamin C. Like all pumpkins, the Butternut Squash is really good for the figure and weight control.
Invite your friends for a delicious dinner this fall and enjoy.
Fall is coming try, this vegan Butternut squash recipe
1 tbsp sunflower oil, 1 large red onion, finely chopped, 4 cardamom pods,, ¼ tsp ground nutmeg, ½ tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, 1 tsp chopped red chilli, 1 tsp chopped root ginger,1 tsp raw honey or agave syrup, 700g butternut squash, cut into 2cm cubes, 1 tsp bouillon powder, 400 ml boiling water
150 g unsulphured dried apricots, chopped, Finely grated zest of ½ lemon, 140 g almonds (optional), 200 g spinach, 4 tbsp roughly chopped coriander leaves
For the millet couscous (optional)
200 g millet, 1 onion, sliced, 1 tsp sunflower oil, 1 garlic clove, chopped, 1 tsp ground cumin, 2 tbsp mint leaves, 2 tbsp parsley, 2 tbsp coriander, Juice of ½ a lemon
Method >get it here>Butternut squash and spinach tagine
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