Hasselback Butternut Squash with Lemon Quinoa, Crispy Tempeh, and Parsley Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the butternut squash halves cut-side down. Make thin crosswise cuts without slicing all the way through to create the hasselback effect. Brush with 2 tbsp / 30 ml olive oil and season with the smoked paprika, 1/2 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper.

3. 3

   Roast the squash for 35 to 40 minutes at 220 °C / 425 °F, until tender inside and browned on the edges.

4. 4

   Meanwhile, place the quinoa in a saucepan with 2 cups / 480 ml water and 1/2 tsp salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix with the lemon zest and 1 tbsp / 15 ml lemon juice.

5. 5

   In a bowl, mix the tempeh with the tamari, maple syrup, 1 tbsp / 15 ml olive oil, 1/2 tsp cumin, 1 minced garlic clove, and 1/4 tsp black pepper. Let it sit for 10 minutes.

6. 6

   Heat a large skillet over medium-high heat. Add the tempeh with its marinade and cook for 6 to 8 minutes, stirring, until golden and crisp around the edges.

7. 7

   For the sauce, blend or vigorously whisk together the tahini, fresh parsley, 1 garlic clove, 2 tbsp / 30 ml lemon juice, 3 tbsp / 45 ml warm water, 1 tbsp / 15 ml olive oil, and 1/2 tsp salt until smooth and pourable.

8. 8

   Lightly toast the pumpkin seeds in a dry skillet for 2 to 3 minutes over medium heat until fragrant. Remove from the heat.

9. 9

   To serve, spread the lemon quinoa onto plates, top with one squash half or portions of it, add the crispy tempeh, and spoon over the parsley tahini sauce. Finish with the toasted pumpkin seeds and chopped chives.