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Prep Time
35 min
Cuisine
Fusion
For an umami-rich bowl filled with slow release energy, you'll toss freekeh and lentils with Tenderstem broccoli, kale and onion. Top with squash for vitamin E, and a miso-tahini drizzle.
Prep Time
35 min
Cuisine
Fusion
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 397 kJ 95 kcal |
2266 kJ 539 kcal |
Fat of which saturates |
2.7 g 0.4 g |
15.6 g 2.5 g |
Carbohydrate of which sugars |
10.6 g 4.4 g |
60.5 g 25.2 g |
Fibre | 3.9 g | 22 g |
Protein | 3.7 g | 21.4 g |
Salt | 0.38 g | 2.17 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Top, tail and cut the butternut squash in half lengthwise using a sharp knife
Tip: Drizzle the knife with a little olive oil for easier chopping
Scoop out the seeds with a spoon and discard
Place cut-side down on your board and chop lengthways into thin wedges
Add the butternut squash wedges to a baking tray with the dried oregano and chilli flakes (can't handle the heat? Go easy!)
Add 1 tbsp [2 tbsp] olive oil and a pinch of salt and give everything a good mix up
Put the tray in the oven for an initial 15-20 min
Meanwhile, rinse the freekeh, then add it to a pot with plenty of cold water and bring to the boil over a high heat
Cook for 20-25 min or until tender but with a bite, then drain and set aside
Whilst the freekeh is cooking, peel and finely slice the red onion[s]
Drain and rinse the green lentils
Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] olive oil over a medium heat
Add the sliced red onion, kale and drained green lentils to the pan with a pinch of salt and cook for 8-10 min or until everything has softened
Once the butternut squash has had 15-20 min, add the Tenderstem broccoli to the tray
Return the tray to the oven for a further 10-15 min or until the squash is tender and broccoli is crispy
Tip: Cooking for 4? Use a separate tray!
Meanwhile, combine the tahini, miso paste, toasted sesame oil, agave and rice vinegar in a bowl
Add 1 tbsp [2 tbsp] of water and a pinch of salt and pepper – this is your miso-tahini dressing
Once the roasted squash and broccoli are cooked, add the pumpkin seeds to the tray and return to the oven for a further 2-3 min or until the seeds are toasted
Whilst the seeds are toasting, add the cooked freekeh to the pan with the softened kale, lentils and red onion and stir it all together
Serve the roasted squash and Tenderstem over the freekeh and lentils
Drizzle with the miso-tahini dressing
Garnish with the toasted pumpkin seeds
Enjoy!