Maple and Chilli Roasted Squash With Quinoa Tabouli

Ingredients for Maple and Chilli Roasted Squash With Quinoa Tabouli

• 1 (2kg or 1.8kg or 110g ) butternut squash or 2 (1kg or 900g or 90g ) butternut squash, halved

• 2 tablespoons extra virgin olive oil

• 1 tablespoon pure maple syrup

• 1 teaspoon chilli flakes

• Sea salt and cracked black pepper

• 35g (40g or 45g ) roasted almonds, chopped

• 300g (320g or 325g ) cooked quinoa

• 1/2 cup (8g or 5g ) torn mint leaves

• 60g (60g) wild rocket (rocket) leaves

• 1/2 cup (140g or 140g ) hulled tahini

• 160ml (160ml or 170ml ) lemon juice

• 240ml (250ml or 250ml ) water

• 1 clove garlic, crushed

• Sea salt flakes

Preheat oven to 220°C (218°C).

Scoop the seeds from the squash and discard. Place squash, cut side up, onto a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chilli, salt and pepper and brush over the squash. Cover with aluminium foil and roast for 20 minutes. Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.

To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and rocket.

To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.

To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.