Crisp spinach tart with squash wedges
This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet
Fruit & nut butternut squash quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 butternut squashpeeled and cut into small dice
- 2 onionscut into thin wedges
- 2 tbsp olive oilplus a little extra for drizzling
- 200g quinoa
- 4 tbsp natural yogurtor vegan alternative
- 1 tbsp tahini paste
- juice 1 lemon
- 85g toasted flaked almond
- 85g shelled pistachio
- 10 dried apricotssliced
- handful mintleaves, roughly chopped
Nutrition: per serving
- kcal662
- fat36g
- saturates5g
- carbs62g
- sugars29g
- fibre10g
- protein23g
- salt0.2glow
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.
