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Stuffed squash with a tahini dressing

Serves 2-4

Adapted from


1 squash (I used the butternut squash from a recent harvest)
Olive oil
Sea salt
Freshly ground pepper
1/2 chilli, finely chopped
3-4cm piece of fresh ginger, finely grated/chopped
½ mug quinoa
1 red onion, thinly sliced & fried until soft
1 garlic clove, finely chopped
2-3 tbsp fresh orange juice, plus a little zest
1 tsp honey
A few dashes of soy sauce
A handful each of fresh coriander and parsley, chopped, plus another handful of chopped parsley for the tahini dressing
2 tbsp tahini
Juice of 1 orange


  1. Heat your oven to 200°C/Gas 6.
  2. Halve the squash. Depending on the squash you’re using you could spoon out the seeds now. I used a butternut squash and removed the seeds at a later point. Rub with olive oil inside and out. Season well.
  3. Roast for 20-35 mins, till tender and just golden.
  4. Tumble the quinoa in a warm lidded pan. Let it toast for a moment. Add a drop of olive oil and a pinch of salt and pepper. Fold through and sizzle for a second or two.
  5. Pour over 1 mug of water. Let it bubble up. Cover. Reduce heat, simmer for 10 mins or till all the water is guzzled up. Keep covered for a further 5-10 mins.
  6. Once the grains are nice and fluffy, fold in the onion and garlic. Add the orange juice, a grating of zest, honey, a drop of soy, and a splash of olive oil. Give it a mix. Taste. Adjust seasoning, if needed. Once you’re happy with it, fold in the herbs.
  7. Let the squash cool a little once it’s cooked through. At this point, I scooped out the flesh & added it to the quinoa mixture, removing the seeds as I went. Then spoon the stuffing mixture inside the cavities and return to the oven for 10 mins or so.
  8. Make the dressing: spoon the tahini into a bowl. Halve the orange. Add a good squeeze of juice. Fold through till smooth. Continue adding and mixing till the dressing is drizzling consistency. Add a drop of soy sauce to taste. Fold in a little chilli, if you like. Finish with some finely chopped parsley.
  9. The stuffed squash is amazing hot, cold or at room temperature. Scoop from the squash or cut into wedges. Add a good dollop of the dressing on the top or the side.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Stuffed squash with a tahini dressing