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By epicurious
Maple and Chile Roasted Butternut Squash With Quinoa Tabouli
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Updated at: Sun, 24 Nov 2024 06:34:34 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories604.5 kcal (30%)
Total Fat33.3 g (48%)
Carbs72.5 g (28%)
Sugars12.9 g (14%)
Protein15.5 g (31%)
Sodium421.2 mg (21%)
Fiber13.8 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 2kgbutternut squash
halved
2 tablespoonsextra virgin olive oil
1 tablespoonpure maple syrup
1 teaspoonchile flakes
sea salt
cracked black pepper
¼ cuproasted almonds
chopped
320gquinoa
cooked
½ cupmint leaves
torn
60gwild rocket leaves
½ cuptahini
hulled
⅔ cuplemon juice
1 cupwater
1clove garlic
crushed
sea salt flakes
Instructions
View on epicurious
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