The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa Squash with Quinoa & Rocket Salad
Butternut squash, basted in spicy harissa and sweet maple, roasted till soft and golden. Served over a salad of roasted tenderstem broccoli, fibre-rich quinoa and peppery rocket. A handful of torn mint and parsley brings the freshness. Swirls of yoghurt for zing. Your next weeknight winner awaits.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 240g Tenderstem broccoli
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g rocket
- 2 small butternut squash
- 1 handful of fresh mint
- 2 tsp sumac
- 1 handful of fresh flat-leaf parsley
- 2 unwaxed lime
- 1 tsp ground cumin
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 2 tbsp maple syrup
- 160g quinoa (quinoa (100%))
Nutritional Information
Calories: 473
Protein: 13g
Carbs: 65g
Fat: 21g
Harissa Squash with Quinoa & Rocket Salad
Butternut squash, basted in spicy harissa and sweet maple, roasted till soft and golden. Served over a salad of roasted tenderstem broccoli, fibre-rich quinoa and peppery rocket. A handful of torn mint and parsley brings the freshness. Swirls of yoghurt for zing. Your next weeknight winner awaits.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the squash lengthways and remove the seeds (save the seeds for later). Cut a criss-cross pattern into the flesh. Place on a lined baking tray, cut side up, then coat with the harissa, half the maple syrup, 1 tbsp oil a pinch of sea salt and black pepper. Roast for 35-45 mins, until soft. Add the seeds to the tray for the final 10 mins, and roast until golden and crisp.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the pan and set aside.
- Place the broccoli in an ovenproof dish and toss with the cumin, garlic paste, 1 tbsp oil, a pinch of sea salt and black pepper. Halfway through roasting the squash, place the broccoli into the oven. Roast for 10-15 mins, until golden and cooked through.
- Halve the limes. In a small bowl, mix together the yoghurt, juice from 1 lime and a pinch of sea salt. Roughly chop the mint leaves and parsley.
- Once toasted; roughly chop the squash seeds and mix with half the sumac and a pinch of sea salt. Stir the herbs, roasted broccoli, rocket, remaining maple syrup, a squeeze of lime juice and 1 tbsp olive oil through the cooked quinoa and season to taste.
- Serve the squash on a bed of quinoa salad. Sprinkle over the remaining sumac seeds and drizzle with the lime yoghurt. Garnish with the remaining lime, cut into wedges.
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