Vegan Harvest Of Autumn Squash Recipe
roasted local apples, mushrooms, grains, tahini, lime, ginger & coconut-sesame crumb
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Ingredients
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Main Ingredients
Method
Preparation
Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the diced butternut squash, apples, and mushrooms with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Cook the Quinoa
In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork.
Prepare the Tahini Dressing
In a small bowl, whisk together the tahini, lime juice, grated ginger, and a pinch of salt. Add water to thin it out to your desired consistency.
Combine and Serve
In a large bowl, combine the roasted vegetables, cooked quinoa, and tahini dressing. Toss gently to combine and adjust seasoning as needed. Serve warm, garnished with additional lime juice or sesame seeds if desired.