Stuffed butternut squash with quinoa

• medium butternut squash↗1
• olive oil↗

  for roasting

• dried oregano↗pinch

  pinch

• ready-to-eat quinoa150g g

  (we used Merchant Gourmet Red and White Quinoa)

• feta cheese↗100g g
• toasted pine nut50g g
• small carrot↗1

  grated (around 50g)

• chivessmall bunch

  snipped

• lemon↗juice half

  juice half

• red pepper↗1

  chopped

• pitted black olive↗50g g
• spring onions↗2

  chopped

Step-by-step instructions

1. 1

   Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.

2. 2

   Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.

3. 3

   Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.