A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Prep:10 mins
Serves 2 with filling leftover
1 medium butternut squasholive oil, for roastingpinch dried oregano150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)100g feta cheese50g toasted pine nut1 small carrot, grated (around 50g)small bunch chives, snippedjuice half lemon1 red pepper, chopped50g pitted black olive2 spring onions, chopped
STEP 1Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.STEP 2Arrange 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.STEP 3Meanwhile 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.
