Name: Fruit & nut butternut squash quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
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 or vegan alternative; 1 tbsp tahini paste; juice 1 lemon; 85g toasted flaked almond; 85g shelled pistachio; 10 dried apricots sliced; handful mint leaves, roughly chopped

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Fruit & nut butternut squash quinoa

Fruit & nut butternut squash quinoa

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.3 ratingsRate

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

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

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

or vegan alternative
1 tbsp tahini paste
juice 1 lemon
85g toasted flaked almond
85g shelled pistachio
10 dried apricots

sliced
handful mint

leaves, roughly chopped

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Nutrition: per serving

kcal662
fat36g
saturates5g
carbs62g
sugars29g
fibre10g
protein23g
salt0.2g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, July 2012

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A star rating of 4.7 out of 5.3 ratings

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