Hasselback Squash with Harissa Quinoa & Baba Ganoush

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp baba ganoush (use half)

(Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
1 unwaxed lemon (use half)
1 tbsp tahini (use half) (Sesame)
1 small butternut squash (use half)
1 pepper (use half)
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
75g seasonal tomatoes (use half)
20g flaked almonds (use half) (Nuts)
2 tbsp sweet harissa paste (use half)

(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)
80g quinoa (use half)

(quinoa (100%))
1 handful of fresh coriander (use half)
3 garlic clove

Allergens

Contains: Sesame, Soya, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	621Kcal
	468kJ	2600kJ
Fat	6.1g	34g
of which saturates	0.7g	4.0g
Carbohydrates	13g	72g
of which sugars	3.4g	19g
Protein	2.9g	16g
Salt	0.36g	2.0g
Fibre	2.7g	15g

Ingredients

1 handful of fresh coriander
1 tbsp tahini (Sesame)
1 unwaxed lemon
1 small butternut squash
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)
20g flaked almonds (Nuts)
80g quinoa

(quinoa (100%))
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
2 tbsp baba ganoush

(Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
75g seasonal tomatoes
1 pepper
3 garlic clove

Allergens

Contains: Sesame, Soya, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	591Kcal
	454kJ	2474kJ
Fat	5.7g	31g
of which saturates	0.7g	3.7g
Carbohydrates	13g	71g
of which sugars	3.4g	19g
Protein	2.9g	16g
Salt	0.36g	2.0g
Fibre	2.7g	15g

Back

Vegan Prep in 10 1/3 daily fibre 5 of 5 a day Low sat fat

Hasselback Squash with Harissa Quinoa & Baba Ganoush

Prep time: 0 mins

Total time: 40 mins

Cuisine: Middle Eastern

Food group: Vegan

Golden roasted squash, served hasselback-style. Veggie-stuffed harissa quinoa packed with juicy plum tomatoes. Smoky baba ganoush on the side brings even more flavour. Garnished with toasted almonds and fresh-cut coriander to complete the spread.

Cooking Instructions

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.

Preheat the oven to 240C / fan 220C / gas mark 8. Trim the squash and halve lengthways, discarding the seeds. Cut thin slices into the squash, being careful not to cut right down to the bottom. Place onto a lined baking tray and rub with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 30-35 mins, until cooked through.
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.
Dice the pepper into 2cm squares. Finely chop or crush the garlic. Roughly chop the coriander. Halve the tomatoes. Quarter the lemon. Make the harissa sauce; in a small bowl, combine the harissa, tamari, juice from 1 lemon wedge and a splash of water.
Heat a frying pan on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside. Turn up the heat to high and add 2 tsp oil. Add the pepper and cook for 2-3 mins, then add the garlic and tomatoes. Cook for 1 min, then stir in half the harissa sauce. Remove from the heat.
Make the baba ganoush; in a small bowl mix the tahini, baba ganoush, juice from 1 lemon wedge and 1-2 tbsp water. Season with sea salt and black pepper. Stir until smooth. Add the cooked quinoa and half the almonds to the vegetable pan then mix.
Spread the remaining harissa sauce over the squash. Serve onto plates and garnish with the coriander, remaining almonds and lemon wedges.