- 1 butternut squash
- 2 tsp olive oil
- Maldon sea salt and freshly ground black pepper to taste
- 1 cup white quinoa
- Zest and juice of ½ lemon
- 1 tbsp unsalted butter
- ¼ cup dried cranberries
- ½ cup roughly chopped pecans
- ¼ cup shelled pistachios
- ¼ cup roasted pumpkin seeds
- 1 tbsp chopped parsley
1 Preheat the oven to 350°F.
2 Peel the squash and cut the flesh into ¾" cubes. Toss with the olive oil, season with salt and pepper and spread on a baking sheet.
3 Roast for 20 to 25 minutes, stirring occasionally, until tender and golden.
4 Meanwhile, bring a large pot of water to a boil and cook the quinoa for 12 minutes. Drain and transfer to a bowl.
5 Toss quinoa with the squash, lemon zest and juice and butter.
6 Stir in cranberries, nuts, pumpkin seeds and parsley. Serve warm.