Peruvian Roasted Butternut Squash with Quinoa and Aji Amarillo Cream
Roasted butternut squash with quinoa and kidney beans, finished with aji amarillo cream made from cream and lime.
- 800 g butternut squash
- 150 g quinoa
- 200 g red kidney beans
- 100 g red onion
- 1 piece yellow pepper
- 2 tbsp aji amarillo paste
- 100 ml double cream
- 2 pieces lime
- 25 g fresh coriander
- 30 g pumpkin seeds
- 100 g feta cheese
- 3 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut butternut squash in half lengthwise, scoop out seeds, and score flesh in a crosshatch pattern.
- Step 2
Brush squash halves with olive oil, season with salt and pepper, and roast cut-side down for 25 minutes.
- Step 3
Meanwhile, rinse quinoa and cook in salted boiling water for 12-15 minutes until tender. Drain and set aside.
- Step 4
Heat 1 tbsp olive oil in a large pan and sauté diced red onion and yellow pepper for 5 minutes until softened.
- Step 5
Add cooked quinoa, drained kidney beans, and half the chopped coriander to the pan. Season and mix well.
- Step 6
For the aji amarillo cream, whisk together aji amarillo paste, double cream, lime juice, and a pinch of salt until smooth.
- Step 7
Turn squash cut-side up and fill cavities with quinoa mixture. Drizzle with aji amarillo cream.
- Step 8
Return to oven for 12-15 minutes until squash is tender and filling is heated through.
- Step 9
Toast pumpkin seeds in a dry pan for 2-3 minutes until golden and fragrant.
- Step 10
Serve squash halves topped with crumbled feta, toasted pumpkin seeds, remaining coriander, and extra lime wedges.
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