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Butternut squash, nut & tahini

Butternut squash, nut & tahini

A colorful burst of vibrant flavors with butternut squash, pomegranate seeds and fresh thyme.


  • 160g butternut squash (cubed)
  • 1 tsp olive oil
  • 1 tsp pomegranate seeds
  • 40g (couple handfuls) little gem lettuce
  • 1 spring thyme
  • 80g cooked soya beans
  • 1 tbs cashew nuts, chopped
  • 1tbs walnuts chopped
  • ¼ red apple
  • 1 tbs pumpkin seeds
  • Dressing:
  • 1 clove of garlic, finely chopped
  • 1 tbs tahini
  • ¼ lemon (juice only)
  • 25g fat free Greek yogurt

Preparation time:

Cooking time:

Skill level:





  1. Roast the butternut squash in a tsp of olive oil for 20-30 minutes.

  2. Mix with the pomegranate seeds, torn lettuce, a spring thyme, soya beans, cashew, walnuts, apple and pumpkin seeds.

  3. Whisk together the garlic, tahini, lemon juice and yogurt.

  4. Combine the salad ingredients with the squash and pour over the dressing.  

Nutritional information per serving:









Print recipe

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