Maple and Chile Roasted Squash With Quinoa Tabouli

Ingredients

• 1 (2kg or 4 lb or 4 oz) butternut squash or 2 (1kg or 2 lb or 3 oz) butternut squash
• halved
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon chile flakes
• Sea salt and cracked black pepper
• 1/4 cup (40g or 1 ½ oz) roasted almonds
• chopped
• 2 cups (320g or 11 ¼ oz) cooked quinoa
• ½ cup (8g or ¼ oz) torn mint leaves
• 60g (2 oz) wild rocket (arugula) leaves
• ½ cup (140g or 5 oz) hulled tahini
• ⅔ cup (160ml or 5 ½ fl oz) lemon juice
• 1 cup (250ml or 8 ½ fl oz) water
• 1 clove garlic
• crushed
• Sea salt flakes

Instructions

1. 1

   Preheat oven to 220°C (425°F).

2. 2

   Scoop the seeds from the squash and discard.

3. 3

   Place squash, cut side up, onto a baking tray.

4. 4

   Using the tip of a sharp knife, make some shallow slashes into the squash flesh.

5. 5

   Combine the oil, maple, chile, salt and pepper and brush over the squash.

6. 6

   Cover with aluminium foil and roast for 20 minutes.

7. 7

   Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.

8. 8

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

9. 9

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

10. 10

    Mix to combine.

11. 11

    To serve, place the squash onto a serving platter and top with the tabouli.

12. 12

    Drizzle with the lemon tahini dressing and sprinkle over almonds.