Wealden Times | WT244 | September 2022 | Winter Interiors Supplement inside

Stuffed squash with kale, red
cabbage & beetroot salad
Prep time: 15 min
Cooking time: 30 min Serves 2
This is a healthy and delectable vegetarian
autumn or winter dinner. Roasted squash
filled with feta, quinoa and fresh herbs,
served with a crunchy, super-nutritious
salad of raw red cabbage, kale and red
onion, sprinkled with toasted seeds.
• 1 small squash (about 600g)
• olive oil
• 25g quinoa (red gives a nutty flavour)
• 100g feta
• 2 tbsp fresh mint and parsley, chopped
• ¼ red cabbage, leaves finely shredded
• ½ red onion, thinly sliced
• 1 small beetroot, peeled and cut into
thin matchsticks, or coarsely grated
• 50g kale, leaves torn into small pieces
• 1 tbsp olive oil
• splash cider vinegar
• ½ tsp Dijon mustard
• 3 tbsp mixed seeds, toasted in
a dry frying pan for 1 min
• salt and pepper
1. Preheat oven to 180°C/Gas 4.
2. Cut the squash in half lengthways, scoop
out the seeds, season and drizzle with oil.
3. Place cut side down on a nonstick
baking tray and roast until
tender - about 30 minutes.
4. Cook the quinoa in boiling water
for 12 minutes, drain and leave to
cool slightly, then mix with the feta,
herbs and a drizzle of olive oil.
5. Scatter the cabbage, beetroot,
onion and kale on a serving plate.
6. In a small bowl, whisk the olive
oil, mustard and vinegar. Season,
then drizzle over the veg.
7. Scatter over the seeds.
8. Serve the squash filled with
the quinoa and feta, with
the salad on the side.
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