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Baked butternut squash with quinoa and date molasses dressing

Course: Salad
Cuisine: Modern European


  • 1 butternut squash
  • olive oil 60ml
  • 1 tsp dried chilli flakes
  • 100 g quinoa
  • 5-6 stalks of parsley leaves
  • 4 tsp date molasses
  • 1 garlic clove
  • 5 tbsp olive oil
  • 1/2 lemon for its juice
  • 1 tsp grain mustard


  • Preheat the oven at 180C, as you prepare the squash.
  • Cut the butternut squash in half, remove all hair and seeds; then slice at about 1 inch thick. You can make the pieces as large or small as you like.
  • Coat with olive oil and bake for around 35-40 minutes. This depends on how big your squash is, prick with a fork to check how soft it is.
  • Meanwhile boil the quinoa according to packet instructions and season with a bit of salt.
  • Prepare the dressing, simple whip together the olive oil, mustard, date molasses, pressed garlic and the lemon juice.
  • Once the squash is ready, place the quinoa on a plate and then follow with the baked squash. Drizzle with the date molasses dressing and a bit of parsley.


Recipe adapted by Nigel Slater Golden Autumnal Recipes