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