Roasted squash with quinoa and feta

This is the perfect time of year to eat your pumpkin or squash. Eating seasonally is better for the environment and is usually tastier and healthier for you- especially if organic.

This simple and comforting recipe is a fantastic way of using your pumpkins.

Serves 4

Here’s what you need

2 or 3 small squash or 1 medium

2 medium red onions

4 cloves garlic unpeeled

cherry tomatoes

rosemary

olive oil

1 cup quinoa

1/2 pack of feta

Method

Chop the squash or pumpkin into evenly sized small pieces ( no need to peel if organic), chop the onion into slices, keep the garlic in its skin.

Heat the oven to 180 C. Put the pumpkin in one tray with olive oil and rosemary.

Put the onion and garlic and tomatoes in the other tray with olive oil and a sprinkle of salt.

Roast until caramelized

Meanwhile rinse and cook the quinoa with 1 and 3/4 cup water. Bring to the boil and then reduce to a simmer for about 15 mins with a lid on. Then remove from heat and allow to sit with lid on for 10 mins. Fluff with a fork.

Add the roasted veg to the quinoa and add chopped up feta. Mix together adding olive oil and pepper or any other herbs or spices to taste.

Serve with fresh green salad or steamed green veg with olive oil and lemon.