Photo: Dan Peretz

Styling: Nurit Kariv

Yield: 6 servings

Prep Time: 40 minutes

Level: Easy

Ingredients:

3 small butternut squash
Olive oil
1 cup quinoa
1 ½ cups boiling water with ½ teaspoon salt
10 dried apricots, chopped
1/3 cup sunflower seeds
1/3 cup sliced almonds
Handful of fresh parsley or coriander, chopped
A few sprigs mint, chopped
1 container Tnuva Light Feta Cheese, crumbled
1 tablespoon hot chili sauce
1 teaspoon maple syrup

Instructions:

1. Preheat oven to 375⁰F. Line a baking pan with parchment paper and grease with olive oil.
2. Place the squash on the pan, cut side down. Grease the outside of the squash. Bake for 20-30 minutes, until the squash starts to turn brown.
3. Meanwhile, cook the quinoa in the salted water over low heat for 20 minutes. Let cool.
4. Put the sunflower seeds and almonds in a heated non-stick frying pan. Roast for a few minutes until fragrant.
5. To assemble: Combine the cooked quinoa with chopped apricots, sunflower seeds, almonds, herbs and Feta cheese. Sprinkle the chili sauce, maple syrup and 2 tablespoons olive oil on top of the mixture and toss gently. Taste and correct seasoning.
6. Divide the quinoa mixture among the squash halves and serve warm or at room temperature.

Note: The quinoa salad is also delicious on its own.