QUINOA STUFFED BUTTERNUT SQUASH ROAST

Serves:6

SF GF

• 1 large butternut squash, halved and deseeded

• 2 tbsp olive oil

• 180g (1 cup) uncooked quinoa, rinsed in cold water

• 1 tsp bouillon powder

• 1 small red pepper, halved and deseeded

• 1 red onion, peeled and finely diced

• 3 cloves garlic, peeled and finely chopped

• 2 tbsp red pesto

• 1 tbsp pine nuts

• 1 tsp dried chilli flakes (optional)

• 2 tbsp fresh parsley, chopped

• Sea salt and black pepper, to taste

1Preheat oven to 180°C (Gas Mark 4, 350°F) and drizzle a baking dish with a little oil.

2Season the squash and red pepper inside and out with salt and pepper. Place the halved squash and red pepper, cut side down on the baking dish and transfer to the oven. Leave to cook for 20 minutes or until the squash is starting to soften and the pepper is lightly charred.

3Place the quinoa, bouillon powder and some seasoning into a saucepan and cover with water to come an inch above the quinoa. Bring to a simmer, and cook gently, covered, for about 20 minutes, or until all the water has been absorbed. Fluff the grains with a fork to separate and set aside.

4Heat the remaining oil in a large frying pan and add the chopped onion, garlic and a pinch of sea salt. Cook gently until softened but not browned.

5Peel the skin from the cooked pepper and roughly chop the flesh. Add this to the pan with the onions.