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,...
a collection of our favorite recipes