Nothing says Autumn more than root veg. Use seasonal pumpkins or butternut squash to recreate this delicious dish.
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2 medium pumpkins (or butternut squash), about 680g each
2 tsp Biona Organic Extra Virgin Olive Oil
350ml low sodium vegetable stock
1 bunch kale, stems removed and chopped (about 400g)
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt (plus additional for roasting squash)
1/2 tsp black pepper (plus additional for roasting squash)
1 x 400g tin Biona Organic Chickpeas, rinsed and drained
Zest of 1 orange, plus 1 tablespoon fresh orange juice
40g Biona Organic Dried Cranberries
Grated Parmesan cheese or crumbled feta cheese (optional)
For the dressing:
70g Biona Organic White Tahini
1 medium lemon, juiced (about 3 Tbsp or 45 ml)
1-2 tbsp Biona Organic Maple Agave Syrup
1 pinch sea salt (optional)
1 clove garlic, minced (optional)
Water (about 3-6 Tbsp or 45-90 ml)
Preheat oven to 220°C (200°C fan, gas 7). Cut a ‘lid’ from the pumpkins and scoop out the seeds, then arrange on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake in the centre of oven for 45-55 minutes, just until the pumpkin is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 190°C (170°C fan, gas 5).
While the pumpkin is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the stock is absorbed.
Meanwhile, make the dressing. To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic, add now (optional). Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
Remove the quinoa from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large pan, heat the remaining 1 teaspoon olive oil over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
Once the pumpkin is cool enough to handle, stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 190°C (170°C fan, gas 5) until hot, about 10 additional minutes. Pour over tahini dressing and sprinkle with cheese (optional)
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