Fruit & nut butternut squash quinoa

• butternut squash↗1 1

  peeled and cut into small dice

• onions↗2 2

  cut into thin wedges

• olive oil↗2 tbsp 2 tbsp

  plus a little extra for drizzling

• quinoa↗200g 200g
• natural yogurt↗4 tbsp 4 tbsp

  or vegan alternative

• tahini paste↗1 tbsp 1 tbsp
• juice 1 lemon
• toasted flaked almond↗85g 85g
• shelled pistachio↗85g 85g
• dried apricots↗10 10

  sliced

• handful mint↗

  leaves, roughly chopped

Step-by-step instructions

1. 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. 2

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

3. 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.