Fruit & Nut Butternut Squash Quinoa
This recipe combines the sweet, earthy flavors of roasted butternut squash and onions with nutty quinoa, crunchy almonds, and pistachios, all brought together with a creamy tahini yogurt sauce. A hint of lemon and fresh mint brighten up the dish, making it a delightful and satisfying meal that is both hearty and wholesome.
— Constant Cookbook
Ingredients
- 1 butternut squash , peeled and cut into small dice
- 2 onions , cut into thin wedges
- 2 tbsp olive oil , plus a little extra for drizzling
- 200g quinoa
- 4 tbsp natural yogurt
- 1 tbsp tahini paste
- juice 1 lemon
- 85g toasted flaked almonds
- 85g shelled pistachios
- 10 dried apricots , sliced
- handful mint leaves, roughly chopped
Instructions
- Heat oven to 220C/200C fan/gas 7. Toss the squash and onions with 2 tbsp oil in a large shallow roasting tin. Season and roast for about 30 mins, shaking the tin once or twice, until the veg is tender.
- Cook the quinoa following pack instructions. When cooked, run under cold water and thoroughly drain.
- Stir together the yogurt, tahini, most of the lemon juice and some seasoning to make a sauce. Mix the quinoa with the nuts, dried apricots, mint and some seasoning in a large bowl, then add the remaining lemon juice, drizzle with a little oil and stir well. Scatter over the squash-onion mix and serve with the yogurt sauce.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 662 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 0.2 milligram of sodium
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