Maple and Chile Roasted Squash With Quinoa Tabouli

Ingredients

• •1 whole butternut squash
• •2 tablespoons extra virgin olive oil
• •1 tablespoon pure maple syrup
• •1 teaspoon chile flakes
• •1 pinch Sea salt and cracked black pepper
• •¼ cup roasted almonds
• •2 cups cooked quinoa
• •½ cup mint leaves
• •60 g wild rocket
• •½ cup hulled tahini
• •⅔ cup lemon juice
• •1 cup water
• •1 clove garlic
• •1 pinch Sea salt flakes

Cooking Instructions

1. 1.

   Preheat oven to 220°C (425°F).

   5 min

2. 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.

   60 min

3. 3.

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

   5 min

4. 4.

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

   5 min

5. 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.

   5 min