INGREDIENTS
1
medium butternut squash
2 tbsp
olive oil (, optional)
1/2 tsp
each of salt and pepper
2
sprigs fresh rosemary (, optional)
about 3 cups / 555 g cooked quinoa (, or any other cooked grain of choice)
2 oz
/ 57 - 85 g arugula
3/4 cup
/ 115 g hazelnuts
1
medium apple (or ½ heaping cup unsweetened applesauce)
4 tbsp
tahini (, or cashew butter)
2 tbsp
maple syrup
2
tablepsoons apple cider vinegar (, or white wine vinegar)
1
small clove garlic
1 tsp
ground cinnamon
1/8 tsp
salt
up to 4 tablespoons water (, you might not need it all)