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Squash with kale & quinoa recipe

If you’re looking for a new lunch dish, you have to try this recipe from BBC Good Food.

It’s delicious, it’s hearty and - the best part - it’s low in fat!

You’ll love its incredible combination of flavours and, since it’s so easy to make, it’s sure to quickly become one of your new favourites.

Nutritional content

Servings: 2 people

Cook time: 30 minutes

Calories 523 kcal

Total fat 16g

Carbs 72g

Sugars 24g

Protein 17g

Fibre 11g


500g butternut squash, deseeded and sliced

2 tbsp oil

1/2 tsp chilli flakes

1 onion, sliced into 12 wedges

1 red pepper, thinly sliced

2 cloves of garlic, peeled and thinly sliced

Thumb-sized piece of ginger, peeled and thinly sliced

2 tsp cumin

2 tsp ground coriander

500g natural yoghurt

100g green beans, trimmed and halved

100g sweetcorn

75g kale, shredded


  1. Preheat the oven to 200℃.

  2. Toss the squash with 1 tablespoon of oil and some pepper, then put it in a roasting tin.

  3. Put the tin in the oven for 15 minutes, then turn over the squash, sprinkle them with the chilli flakes, and bake for another 15-20 minutes, until tender and lightly browned.

  4. In the meantime, put the leftover oil in a saucepan and heat it.

  5. Add the onion and pepper and cook for around 5 minutes until lightly browned, stirring often.

  6. Stir in the garlic and ginger and cook for another minute and a half. Add the cumin and coriander, stir, and cook for another 30 seconds.

  7. Next, throw in the quinoa, beans and sweetcorn, plus salt and 600ml of water that has just been boiled. Then, bring this mixture to the boil.

  8. Lower the heat so it’s just simmering, and cook for 12 minutes, stirring often.

  9. Finally, throw in the kale and cook for 3 minutes, until the veg is tender.

  10. Serve this quinoa mixture hot with the slices of squash placed on top.


To store: We recommend eating this dish straightaway.


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