MAPLE AND CHILE ROASTED SQUASH WITH QUINOA TABOULI
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Provided by Donna Hay
Categories HarperCollins Winter Fall Butternut Squash Squash Quinoa Vegetarian Vegan Dinner Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free Sesame
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gori Pun
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and healthy side dish.
Rachel Connolly
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The squash is so flavorful and the quinoa tabouli is a great addition.
kalunda mwende
[email protected]I'm not a big fan of quinoa, but I really enjoyed the quinoa tabouli in this recipe. It was a great complement to the roasted squash.
Md Siyam khan
[email protected]I've made this recipe several times now and it's always a hit. It's a great dish to serve for a party or potluck.
Corbin Lair
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and spicy flavors of the squash.
Sabbir Pro
[email protected]I'm always looking for new ways to cook squash, and this recipe definitely didn't disappoint. The maple and chile glaze was amazing.
Khan 123 lofar
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Briceson LeBlanc
[email protected]I made this recipe for my family and they all loved it. The squash was roasted to perfection and the quinoa tabouli was a great addition.
Chioma Richard
[email protected]This recipe was easy to follow and the end result was delicious. I would definitely recommend it to anyone looking for a healthy and flavorful side dish.
Aziz Khan
[email protected]I'm not a huge fan of squash, but this recipe changed my mind. The maple and chile glaze was the perfect combination of sweet and savory.
Khurshid Hussain
[email protected]This recipe is a great way to use up leftover squash. I had some butternut squash that was about to go bad, so I decided to try this recipe. It turned out so well that I'm definitely going to make it again.
Sha Khan
[email protected]I made this for a potluck and it was a huge success! Everyone loved the combination of sweet and spicy flavors.
Amire Amire
[email protected]This recipe was a hit! The squash was perfectly roasted and the quinoa tabouli was a delicious and refreshing complement. I will definitely be making this again.