• ½ butternut squash (about 300g), peeled and chopped into 2cm cubes
  • 1 tbsp olive oil
  • 170g brussels sprouts, halved
  • 1 tbsp tahini
  • 2 tsp maple syrup
  • 1 lemon, zested and juiced
  • 50g pumpkin seeds
  • 200g pouch cooked grains (we used quinoa)
  • 2 tbsp hummus
  • handful of soft herbs (coriander, parsley, mint or dill, or a mixture), roughly chopped


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Toss the squash in half the oil on one end of a baking tray. Season. Roast for 20 mins, stirring halfway. Add the sprouts to the other end of the tray, drizzle with the rest of the oil, season and roast for 15 mins more until the squash is tender and the sprouts crisp.

  • STEP 2

    Mix the tahini, maple syrup, lemon juice and zest together in a small bowl to make a dressing, adding a drizzle of water to loosen if it’s too thick. Toast the pumpkin seeds in a dry frying pan over a low heat until they start to pop.

  • STEP 3

    Heat the grains following pack instructions, then divide between two bowls. Top with the roasted veg, the hummus, pumpkin seeds and herbs. Drizzle with the dressing and toss everything together just before serving.

Goes well with


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