top of page

Maple and Chile Roasted Squash With Quinoa Tabouli

['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']

Preheat oven to 220°C (425°F).
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, chile, 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 arugula.
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.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page