Fruit & nut butternut squash quinoa

Fruit & nut butternut squash quinoa

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(2 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
A crowd-pleasing veggie dish that's packed with flavour and a range of textures from pumpkin, apricots and pistachios

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal662
  • fat36g
  • saturates5g
  • carbs62g
  • sugars29g
  • fibre10g
  • protein23g
  • salt0.2g
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  • 1 butternut squash, peeled and cut into small dice
  • 2 onion, cut into thin wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil, plus a little extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 4 tbsp natural yogurt, or vegan alternative
  • 1 tbsp tahini paste
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g toasted flaked almond
  • 85g shelled pistachio
  • 10 dried apricot, sliced



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • handful mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. 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.

  2. Cook the quinoa following pack instructions. When cooked, run under cold water and thoroughly drain.

  3. 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.

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Comments (3)

delsh21's picture

I made this for dinner last night and it was lovely, however I made a couple of changes to suit our personal tastes. Firstly, I too was not convinced about the yogurt in the dressing so I just used lemon juice, tahini, a clove of garlic, water and pepper and that worked well. I also sprinkled a bit of smoked paprika and chilli over the squash and left out the apricots.

Hebbear's picture

I need to try the dish with a different dressing I think. Personally I dont think this yoghurt dressing goes with the fruit element, it's a good healthy dish with lots of food groups but for me not a crowd pleaser, it really doesn't go together.

babsfazekas's picture

Delicious and super filling! This would make a beautiful side dish, but I'm having it on its own for a weeknight supper and it's great. The dressing is a really nice twist, I upped the amount slightly by using a whole small tub of yoghurt as I almost always want more 'sauce'. Looking forward to having this for the next few lunches (makes a generous amount).

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