Maple and chile roasted squash with quinoa tabbouleh recipe

Ingredients for Maple and Chile roasted squash with quinoa tabouli

• 1 butternut squash (2 kg), halved

• 2 tbsp extra virgin olive oil

• 1 tbsp pure maple syrup

• 1 tsp chile flakes

• sea salt and cracked black pepper

• 40 g roasted almonds, chopped

• 320 g cooked quinoa

• 8 g torn mint leaves

• 60 g wild rocket leaves

• 140 g hulled tahini

• 160 ml lemon juice

• 250 ml water

• 1 clove garlic, crushed

• sea salt flakes

How to make Maple and Chile roasted squash with quinoa tabouli

1. Preheat the oven to 220°C (fan) or 240°C (conventional).

2. Scoop the seeds from the squash and discard them. Place the squash, cut side up, onto a baking tray.

3. Using the tip of a sharp knife, make shallow slashes in the flesh of the squash.

4. In a small bowl, combine the oil, maple syrup, chilli, salt, and pepper, then brush this mixture over the squash.

5. Cover the squash with foil and roast for 20 minutes.

6. Remove the foil and continue roasting for a further 40 minutes, or until the squash is golden and soft.

7. Meanwhile, prepare the quinoa tabbouleh by combining the quinoa, mint, and rocket in a large bowl.

8. To make the lemon tahini dressing, mix the tahini, lemon juice, water, garlic, and salt in a small bowl until well combined.

9. To serve, place the roasted squash onto a serving platter and top with the quinoa tabbouleh.

10. Drizzle the lemon tahini dressing over the top and sprinkle with 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.