Love this warm butternut squash salad. It’s so moorish, wholesome and easy to make. Perfect for lunch or dinner.

To serve 3 you’ll need:

1 small butternut squash

1/2 cup of quinoa

1 cup of boiling water

Bunch of asparagus

Handful of tomatoes

2 tbsp pine nuts

Slice of lemon

Herbs (any – I used chopped parsley, basil, rosemary, bay leave, garlic), chilli & salt to season

Optional if you have a garden – courgette stems.

Pre-heat the oven to 180C.

Peel & cube the butternut squash into small pieces. Drizzle with olive oil, chilli, salt & herbs. Place in the oven. Butternut squash will need to be baked for 25 min in total and it will need to be turned around every 10 minutes.

Boil one cup of water & season it with lemon juice, salt & herbs. Pour in quinoa and leave to simmer for 12min. It’s important to season water before adding in quinoa so it can soak up all the lovely seasoning.

When butternut squash has baked for 20min, add in chopped asparagus, courgette stems and pine nuts. Bake for another 5min and add chopped tomatoes. Mix everything well and serve immediately 🙌🏻

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