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Roasted Butternut Squash & Quinoa with Pomegranate


Serves 6

INGREDIENTS


1 small butternut squash, cut into 2cm cubes

4 tbsp olive oil

180g (dry weight) quinoa

200ml chicken or vegetable stock

65g dried cranberries

20g flatleaf parsley, chopped

35g spring onions, finely sliced

50g pumpkin seeds

75g feta cheese

100g fresh pomegranate seeds

salt and pepper


METHOD


1. Preheat the oven to 190°C. Line a baking sheet with parchment paper.

2. Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.

3. Roast for 25-30 mins, stirring occasionally.

4. 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.

5. Take the pan off the heat and allow the quinoa to rest for 5 mins, still covered. Fluff up and separate with a fork.

6. Empty the quinoa into a large serving bowl. Gently fold in butternut squash, cranberries, parsley, spring onions, pumpkin seeds, feta cheese, and pomegranate seeds.

7. Season with salt and pepper to taste.

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