Maple and Chile Roasted Squash with Quinoa Tabouli

 

We LOVED this recipe, but basically we love anything with Tahini! Super simple and left overs are perfect the next day!

Ingredients:

1 large or 2 medium 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 roasted almonds chopped

For the tabouli:

2 cups cooked quinoa
1/2 cup torn mint leaves
2 oz. arugula leaves

For the Dressing:

1.2 cup tahini
2//3 cup lemon juice
1 cup water
1 clove garlic crushed
sea salt flakes

Preheat oven to 425

Scoop seeds from squash, place squash, cut side up on a baking sheet.  Using the tip of a sharp knife, make some shallow slashes into the squash flesh.  Combine the oil, maple, chile, slat and pepper and brush over the squash.  Cover with aluminum 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 slat.  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.