{"id":6529,"date":"2020-03-04T17:48:16","date_gmt":"2020-03-04T17:48:16","guid":{"rendered":"https:\/\/www.whatfionaeats.com\/?p=6529"},"modified":"2020-03-04T17:48:16","modified_gmt":"2020-03-04T17:48:16","slug":"roasted-butternut-squash-aubergine-and-black-bean-chilli-with-tenderstem-broccoli-and-quinoa","status":"publish","type":"post","link":"https:\/\/www.whatfionaeats.com\/?p=6529","title":{"rendered":"Roasted Butternut squash, aubergine and black bean chilli with tenderstem broccoli and quinoa"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: georgia, palatino, serif; color: #e59191;\">I am obsessed with chilli! It is one of my all time favourite meals to cook and to eat. This recipe is so delicious, nourishing and so warming. The chilli itself freezes great so you can make a big batch of this and save it for later. This recipe is vegan friendly and gluten-free.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Medium butternut squash, peeled, de-seeded and cubed\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Medium Aubergine, cubed<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Brown Onion, peeled and finely sliced\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Red Pepper, de-seeded, stem removed and chopped into bite sized chunks<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">2 Cloves of garlic, crushed<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Tin of Black beans, drained and rinsed<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Tin of plum tomatoes<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Dark Chocolate, roughly 10g<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">2 Teaspoon : Smoked Paprika<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">2 Teaspoon : Ground Cumin <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Teaspoon : Cumin Seeds <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">2 Teaspoons : Hot Chilli powder <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Teaspoon : Dried Oregano <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Pinch of Salt &amp; Pepper <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Tablespoon of olive oil for cooking<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 vegetable stock cube <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">200g Tenderstem Broccoli <\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">150g Quinoa\u00a0<\/span><\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<p><strong><span style=\"font-family: georgia, palatino, serif;\">1.<\/span><\/strong><span style=\"font-family: georgia, palatino, serif;\">Preheat the oven to 200\u2019c . Toss the prepared squash in a <\/span><span style=\"font-family: georgia, palatino, serif;\">little olive oil, a pinch of salt and pepper 1 teaspoon of paprika, 1 teaspoon of ground cumin and 1 teaspoon of chilli powder. Bake for 20 minuets until slightly caramelized. Set aside when done. <\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">2.Whilst the squash is baking heat the oil over a medium heath in a saucepan (with a lid!) Add the sliced onion with a pinch of salt and cook for roughly 7-10 minuets until soft. Dissolve the stock cube in 200mls of boiling water and set aside.\u00a0 <\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">3.Add the garlic to the pan, stir and then cook for a couple minuets before adding the remaining spices and oregano. Cook for a further 2 minuets and then tip the prepared red pepper and aubergine into the pan. Stir so the onion, garlic and aubergine, pepper are coated in the spices. Sautee for a few minuets then tip in the tinned tomatoes and the stock, stir and bring the pan to boil and then reduce to a simmer. Leave to simmer for about 10 minuets. <\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">4.When the squash is cooked, remove from the oven and then tip into the chilli pot, stir, cover the pan with a lid and cook for 30-35 minuets, stirring occasionally. After 30 minuets or so add the chocolate to the pan and replace the lid, the chocolate will melt into the chilli after a few minuets. Tip the beans into the chilli, stir and cook for a further five minuets. Remove the chilli from the heat and leave until you are ready to eat \u2013 I like to make this dish the day before so all the spices can marry together! <\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">5.Cook the quinoa according to the packed instructions and steam the broccoli for 5 minuets.\u00a0\u00a0 <\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">6.Serve with yoghurt, saut\u00e9ed broccoli and quinoa. I love crumbling feta cheese over the chilli and garnishing with sliced red chilli and fresh coriander leaves. <\/span><\/p>\n<p><\/div>\n\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am obsessed with chilli! It is one of my all time favourite meals to cook and to eat. This recipe is so delicious, nourishing and so warming. The chilli itself freezes great so you can make a big batch of this and save it for later. This recipe is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sharing_disabled":false,"spay_email":"","jetpack_publicize_message":""},"categories":[46],"tags":[84,57,59,49,53,50,85,48,86,42,78,41,43],"jetpack_featured_media_url":"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2020\/03\/DSC00478.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/parMdm-1Hj","_links":{"self":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6529"}],"collection":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6529"}],"version-history":[{"count":3,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6529\/revisions"}],"predecessor-version":[{"id":6533,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6529\/revisions\/6533"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/media\/6530"}],"wp:attachment":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}