Roast squash and quinoa bowl with tahini

Method

1. Set the oven to 200°C (180°C fan). Peel the squash, scoop out the seeds and cut the flesh into 2 cm cubes.
2. Tip the squash onto a large roasting tray with most of the olive oil, the cumin and a good pinch of salt. Toss, spread it in a single layer and roast for 25 minutes, turning halfway.
3. While that roasts, rinse the quinoa in a sieve and add it to a pan with 350 ml of water and a pinch of salt. Bring to the boil, cover and simmer on a low heat for 15 minutes, until the water is gone and the grains show little tails. Leave it covered, off the heat.
4. Cut the thick stalks from the kale, tear the leaves up and rub them with the rest of the oil. Add to the squash tray and roast for 5 minutes more, until the kale is crisp at the edges and the squash is soft.
5. Crush the garlic, then whisk it with the tahini, the juice of the lemon, 2 tablespoons of water and a pinch of salt, until smooth and pourable.
6. Fluff the quinoa with a fork and share it between two bowls. Add the squash and kale, spoon over the tahini dressing and finish with the pumpkin seeds and pomegranate seeds.

Tip Butternut is the easy choice, but any firm squash works; leave the skin on if it is thin and you would rather not peel.

Photo made with AI.

From Nosha · nosha.app