Prep: 10 mins Cook: 30 mins
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, or vegan alternative
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.