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Roasted butternut squash and quinoa with pomegranate


  • 1 small butternut squash, cut into 2cm cubes

  • 4 tbsp olive oil

  • 180g (dry weight) quinoa

  • 200ml chicken or vegetable stock

  • 65g dried cranberries

  • 20g flatleaf parsley, chopped

  • 35g spring onions, finely sliced

  • 50g pumpkin seeds

  • 75g feta cheese

  • 100g fresh pomegranate seeds

  • salt and pepper


Preheat the oven to 190°C. Line a baking sheet with parchment paper.

Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25-30 mins, stirring occasionally.

Heat the remaining olive oil in a pan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often and adding a splash of water if it starts to stick. Add the stock and bring the mixture to a boil. Turn the heat down low, cover and cook for 15-20 mins, or until the quinoa has absorbed all of the liquid.

Take the pan off the heat and allow the quinoa to rest for 5 mins, still covered. Fluff up and separate with a fork.

Empty the quinoa into a large serving bowl. Gently fold in butternut squash, cranberries, parsley, spring onions, pumpkin seeds, feta cheese, and pomegranate seeds. Season with salt and pepper to taste.

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