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Ingredients
- 500 g butternut pumpkin cut into cubes (3 cm)
- 1 fresh chilli deseeded and cut into thin slices (optional)
- 1 - 2 pinches salt plus extra to season
- 1 - 2 pinches ground black pepper plus extra to season
- olive oil for drizzling
- 3 sprigs fresh rosemary leaves only
- 3 sprigs fresh thyme leaves only
- 60 g Parmesan cheese cut into pieces (3 cm), plus extra shaved to serve
- 1 brown onion (approx. 150 g), cut into quarters
- 80 g unsalted butter cut into pieces
- 550 g water
- 2 tsp Vegetable stock paste (see Tips)
- 250 g white quinoa rinsed and drained
- 80 g pouring (whipping) cream
- 2 sprigs fresh basil leaves only, torn into pieces
- Nutrition
- per 1 portion
- Calories
- 606.3 kcal / 2547 kJ
- Protein
- 17.5 g
- Fat
- 35.8 g
- Carbohydrates
- 49.3 g
- Fibre
- 10.8 g
- Saturated Fat
- 19.1 g
- Sodium
- 819.5 mg
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