Chilli ginger squash with kale quinoa
Ingredients
- 500g butternut squash, deseeded and cut into slices
- 2 tbsp rapeseed oil
- 1/4-1/2 tsp dried chilli flakes, according to taste
- 1 medium onion, peeled and sliced into 12 wedges
- 1 red pepper, deseeded and thinly sliced
- 2 garlic cloves, peeled and very thinly sliced
- thumb-sized piece of ginger, peeled and very thinly sliced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 100g uncooked quinoa
- 100g green beans, trimmed and halved
- 100g frozen sweetcorn
- 75g kale, thickly shredded
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