Maple glazed Butternut Pumpkin with Quinoa salad
50 mins
Super Easy
6 people
A little bit of sweetness balances the nutty flavours in this ever so simple vegetarian dish that will have your family’s taste buds dancing (with minimal effort).
Ingredients
Squash
- 2 tbsp olive oil, plus extra 1 tbsp
- Sea-salt flakes and freshly ground black pepper, to season
- 2 tbsp maple syrup
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 2 small butternut pumpkins, halved and seeds removed
- 2 tbsp chopped pecans
Quinoa salad
- 2 cups cooked quinoa
- 1/2 cup pomegranate arils
- 1 cup picked mint leaves
- 1 Lebanese cucumber, finely chopped
- 1/2 small red onion, finely chopped
- 1 tbsp pomegranate molasses
- 1 tbsp extra-virgin olive oil
- Sea-salt flakes and freshly ground pepper, to season
Procedure
- Preheat your BeefEater BBQ to medium-high heat.
- Combine olive oil, maple syrup, spices and salt and pepper in a small bowl. Stir to combine and set aside.
- Brush the flesh of the pumpkin with extra olive oil.
- Place cut side down on the grill side of BBQ, cook for a few minutes each side until charred. Transfer to flat plate and turn heat down to medium-low.
- Meanwhile, toss all salad ingredients together in a bowl, season and set aside.
- Close BBQ lid and cook for 25-30 minutes, basting every 10 minutes with maple glaze.
- Insert skewer into pumpkin, checking it’s tender all the way through before removing and transferring to platter.
- Serve pumpkin warm, scattered with pecans and served with quinoa salad.
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