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Chilli & Ginger Squash with Kale & Quinoa Recipe

Chilli & Ginger Squash with Kale & Quinoa Recipe

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How To Make Chilli & Ginger Squash with Kale & Quinoa

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Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 small squash, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp chilli powder
  • 1 tsp ground ginger
  • Salt and pepper to taste
  • 2 cups kale, chopped
  • 1 cup cooked quinoa


  1. Preheat the oven to 400°F (200°C).

  2. In a mixing bowl, toss the diced squash with olive oil, chilli powder, ground ginger, salt, and pepper.

  3. Spread the seasoned squash out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

  4. While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.

  5. Add the chopped kale and sauté for 5-7 minutes, or until wilted.

  6. In another pot, cook the quinoa according to the package instructions.

  7. Once the squash is done, remove it from the oven and let it cool slightly.

  8. In a serving bowl, combine the roasted squash, sautéed kale, and cooked quinoa.

  9. Toss everything together until well mixed.

  10. Serve warm and enjoy!


  • Calories : 220kcal
  • Total Fat : 10g
  • Saturated Fat : 1.5g
  • Cholesterol : 0mg
  • Sodium : 320mg
  • Total Carbohydrates : 30g
  • Dietary Fiber : 5g
  • Sugar : 4g
  • Protein : 6g
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