Maple and Chile Roasted Butternut Squash With Quinoa Tabouli Recipe | Epicurious

Ingredients

• 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
• 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
• 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