I love the colours and food of Autumn and to kick off the season, I am sharing one of my favourite Butternut Squash recipes.
1 small butternut squash, cut into 2cm cubes
4 tbsp olive oil
6oz (dry weight) quinoa
200ml chicken or vegetable stock
2oz dried cranberries
1oz flatleaf parsley, chopped
2 spring onions, finely sliced
1oz pumpkin seeds
3oz feta cheese
3.5oz fresh pomegranate seeds
Salt and pepper
Preheat the oven to 190°C. Line a baking sheet with parchment paper.
Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25-30 mins, stirring occasionally.
Heat the remaining olive oil in a pan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often and adding a splash of water if it starts to stick. Add the stock and bring the mixture to a boil. Turn the heat down low, cover and cook for 15-20 mins, or until the quinoa has absorbed all of the liquid.
Take the pan off the heat and allow the quinoa to rest for 5 mins, still covered. Fluff up and separate with a fork.
Empty the quinoa into a large serving bowl. Gently fold in butternut squash, cranberries, parsley, spring onions, pumpkin seeds, feta cheese, and pomegranate seeds.
Season with salt and pepper to taste.