Brush butternut squash with maple-chile oil before roasting, then top with a lemon-tahini dressing and herby quinoa.

　　

Ingredients

4 servings

　　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

　　

For the quinoa tabouli:

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

　　

For the lemon tahini dressing:

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

　　

Step 1

Preheat oven to 220°C (425°F).

　　

Step 2

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.

　　

Step 3

To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.

　　

Step 4

To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.

　　

Step 5

To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.

　　From Everyday Fresh: Meals in Minutes by Donna Hay, copyright © 2020. Reprinted by permission of 4th Estate, an imprint of HarperCollins.Buy the full book from Amazon or Bookshop.