Ingredients

• 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

Directions
1 Preheat the oven to 350°F. 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.

2 Roast for 20 to 25 minutes, stirring occasionally, until tender and golden. Meanwhile, bring a large pot of water to a boil and cook the quinoa for 12 minutes.

3 Drain and transfer to a bowl. Toss quinoa with the squash, lemon zest and juice and butter. Stir in cranberries, nuts, pumpkin seeds and parsley. Serve warm.

Serves 6.