- Serves: Serves 4 as a light lunch
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 small butternut squash, weighing about 500g, deseeded and cut into roughly 3cm chunks
- 10 sprigs thyme
- 50 ml olive oil
- 50 g almonds, with their skins on
- 250 ml vegetable or chicken stock
- 125 g quinoa
- 100 g feta cheese, crumbled into roughly 1cm chunks
- 4 tbsp parsley, chopped
1. Preheat the oven to 200C/180C fan/gas 6. Place the butternut squash in a roasting tin and add the thyme sprigs and olive oil. Mix together, season with salt and pepper, then place in the oven and roast for 3040 minutes or until tender and slightly caramelised around the edges. Remove from the oven and set aside.
2. While the squash is cooking, scatter the almonds on a baking tray and place in the oven to roast for 5 minutes, tossing halfway through. Remove the nuts from the oven and chop very roughly with a knife.
3. Meanwhile, pour the water or stock into a saucepan on a medium heat and bring to the boil. Add the quinoa and some salt and pepper, then reduce the heat to low, cover with a lid and cook for 1012 minutes or until all the liquid has been absorbed and the quinoa is just tender.
4. When the quinoa and squash are cooked, place them both in a large bowl with the chopped nuts, feta and parsley. Mix everything together, taste for seasoning, adding more salt and pepper if necessary. Serve warm or at room temperature.
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