Maple and Chile Roasted Squash With Quinoa Tabouli
InternationalMediumVeganGluten-Free

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. 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.

Cooking Timer

01:20:00
Custom Timer (minutes)

Recipe Info

Prep Time:23 min
Cook Time:57 min
Total Time:80 min
Difficulty:Medium
Servings:2