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

Name: 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

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Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.

Keywords

salad
butternut squash
quinoa
tahini
main
dinner
dairy free
gluten free
vegetarian
vegan
weeknight meals
easy
roast
thanksgiving
fall
cookbooks
harper collins

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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