This is super easy to prepare, and the oven bake develops a deep smokey flavour. You can either buy a grain mix or create a mix from your store cupboard. The more variety the better, as this increases your range of nutrients.
1 tbsp olive oil
1 red onion
2 cloves garlic
400g butternut squash, washed and cubed
2 tbsp tomato puree
1/4 tsp ancho chilli paste (or chipotle/harissa)
1 tsp sweet smoked paprika
1 tsp ground coriander
200g grain mix (eg Brown/red rice, quinoa, freekeh, spelt)
1 litre vegetable stock
Handful fresh parsley
Pre-heat the oven to 200 degrees Celcius.
Heat the oil in a large casserole dish on the stove top. Finely dice the onion and add to the pan. Cook on a low heat for 5 minutes.
Dice the mushrooms and add to the pan, cook for a further 10 minutes, until the mushrooms start to brown.
Dice the tomatoes and finely chop the garlic. Add both to the pan and continue to cook on a low heat for 5 minutes.
Add the tomato puree, chilli paste, paprika and ground coriander and give mix well to incorporate. Mix in the squash, grains and stock. Cover the pan with a heavy lid, and bake in the oven for 25 minutes.
Take the lid off the pan, and return to the oven for a further 10 minutes, to add colour to the top of the bake.
Finish with a seasoning of chopped fresh coriander, salt and pepper.