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.
Middle-Eastern Spiced Squash, Quinoa & Lentil Tray Bake with Tahini & Pistachio
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Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon (use half)
- 40g mixed salad leaves (use half)
- 75g pomegranate seeds (use half)
- 1 onion (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 tbsp tahini (use half) (Sesame)
- 20g pistachios (use half) (Nuts)
- 1 small butternut squash (use half)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Nutritional Information
Calories: 631
Protein: 19g
Carbs: 72g
Fat: 25g
Ingredients
- 2 tsp maple syrup (maple syrup(100%))
- 75g pomegranate seeds
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 tbsp tahini (Sesame)
- 1 onion
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 20g pistachios (Nuts)
- 1 small butternut squash
- 1 unwaxed lemon
- 40g mixed salad leaves
Nutritional Information
Calories: 631
Protein: 19g
Carbs: 72g
Fat: 25g
Middle-Eastern Spiced Squash, Quinoa & Lentil Tray Bake with Tahini & Pistachio
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a small mixing bowl
Do the prep & roast
- Trim and halve the squash lengthways, discarding the seeds. Halve lengthways again and cut into 3cm wedges.
- Place the squash onto the lined baking tray and toss with 1 tsp oil, the middle-eastern spice, salt, and pepper. Roast for 25-30 mins, until soft and golden
- Peel and cut the onion into 6 wedges. Halve the lemon
Make the tahini dressing
- In the small bowl, combine the tahini with the maple syrup, the juice of half the lemon, a generous pinch of salt and 2-3 tbsp hot water to form a smooth sauce
Add the onion & grains
- After 10 mins, add the onion to the squash and toss with 1 tsp oil, salt and pepper. Roast for a further 20-25 mins
- In the final 10 mins, stir the quinoa and lentil mix into the roast veg and return to the oven for the remaining time
Bring it all together
- When ready, squeeze the remaining lemon juice over veg and quinoa mix. Gently toss the salad leaves through and season with salt and pepper
Plate up
- Share the salad between plates. Drizzle with the tahini dressing and top with the pomegranate seeds and pistachios to finish
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