Take a look at our tasty Butternut Squash & Mushroom Stroganoff recipe!
Preparation time: 30 minutes
Cooking time: 40-50 minutes
Serving suggestion: Serve with a teaspoon of yoghurt on top and a sprinkle of pumpkin seeds
- 65g red onion (approx 1/2 of an onion)
- 350g butternut squash
- 1 red pepper
- 150g mushrooms
- 1 courgette
- 50ml rapeseed oil
- 5g smoked paprika
- 100ml coconut milk/cream
- 3 teaspoons of yoghurt
- 200g quinoa
- 50g toasted pumpkin seeds
- 1/2 fresh lemon
1.) Dice the onion, butternut squash & pepper and slice the mushrooms and courgette to your preferred size
2.) Fry the onions, peppers and butternut squash in a pan with the rapeseed oil. Once they have gained a little colour, add the paprika, mushrooms and courgettes and allow to soften slightly whilst cooking out the paprika, coating all of the vegetables.
3.) Once softened, add the coconut milk and lower the heat to a gentle simmer so that the vegetables cook out and the sauce can thicken. It is now time to cook the quinoa!
4.) Take the quinoa and thoroughly rinse in a sieve under cold water until the water that drains from it is clear. Cover with water and place on the hob. Gently simmer until the quinoa breaks open and has softened.
5.) Carefully drain adding the lemon juice and rapeseed oil before arranging into a bowl.
6.) To finish the stroganoff, add two teaspoons of the yoghurt and season. When the sauce coats the vegetables and has a nice glossy shine, the stroganoff is ready.
7.) Arrange the stroganoff on top of the quinoa and place the last teaspoon of yoghurt on top. Sprinkle with the toasted pumpkin seeds and enjoy!