Hay presto!: Maple and chilli roasted squash with quinoa tabouli 

Hay presto!: Maple and chilli roasted squash with quinoa tabouli

SERVES 4

2kg (or 2 x 1kg) butternut squash, halved

2 tbsp extra virgin olive oil

1 tbsp pure maple syrup

1 tsp chilli flakes

sea salt and cracked black pepper

40g roasted almonds, chopped

Quinoa tabouli

320g cooked quinoa

8g torn mint leaves

60g wild rocket leaves

Lemon tahini dressing

140g hulled tahini

160ml lemon juice

250ml water

1 clove garlic, crushed

sea salt flakes

  • Preheat oven to 240C/ 220C fan/gas 9.
  • Scoop the seeds from the squash and discard. Place the squash, cut side up, on to a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chilli, salt and pepper and brush over the squash.
  • Cover with 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 rocket.
  • 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 on to a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.

 

 

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