Fruit & Nut Butternut Squash Quinoa

Ingredients

Contains: milk, tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Toss the diced butternut squash and onion wedges with most of the olive oil on a large baking sheet.

2. Roast for about 25 minutes, turning once, until the squash is tender and the edges are golden.

3. Meanwhile, rinse the quinoa well. Simmer it in a pan of boiling water for 12 to 15 minutes until tender, then drain and fluff with a fork.

4. Roughly chop the pistachios. Mix the natural yogurt, tahini paste and lemon juice in a small bowl, adding a splash of water to loosen it to a pourable dressing.

5. Combine the quinoa with the roasted squash and onions, sliced apricots, flaked almonds and chopped pistachios in a large bowl.

6. Scatter the chopped mint over the salad and toss gently. Serve warm or at room temperature with the yogurt dressing spooned over and a drizzle of olive oil.