
Maple and Chile Roasted Squash With Quinoa Tabouli
A delicious international dish. Completely plant-based. Gluten-free friendly.
Total Time
80 min
Serves
2
Rating
0.0 (0)
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
Preheat oven to 220°C (425°F).
- 2
Scoop the seeds from the squash and discard.
- 3
Place squash, cut side up, onto a baking tray.
- 4
Using the tip of a sharp knife, make some shallow slashes into the squash flesh.
- 5
Combine the oil, maple, chile, salt and pepper and brush over the squash.
- 6
Cover with aluminium foil and roast for 20 minutes.
- 7
Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.
- 8
To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.
- 9
To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt.
- 10
Mix to combine.
- 11
To serve, place the squash onto a serving platter and top with the tabouli.
- 12
Drizzle with the lemon tahini dressing and sprinkle over almonds.