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1
Rinse and cut the squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.
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2
Transfer the squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about a tablespoon).
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3
Bake in a preheated oven @ 200C/400F for 30-35 minutes or until soft throughout. 15 minutes into baking, open the oven and toss the squash pieces around (use a fork or spatula).
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4
Meanwhile: Rinse quinoa and transfer it in a small/medium sauce pan. Cook according to the package information (I use 1 part quinoa, 3 parts water).
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5
Deseed the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).
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6
Prepare the honey dressing (optional) by mixing 4 teaspoons of honey with 4 teaspoons of freshly squeezed lemon juice and 3-4 teaspoons extra virgin olive oil.
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7
Once the squash is cooked throughout and has nice brown color, take it out from the oven.
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8
Transfer onto a serving plate/bowl or serve on a baking tray (this way the salad stays warm for longer). Throw in pomegranate seeds, quinoa & diced avocado.
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9
Squeeze half a lemon over (optional) or drizzle with honey dressing (optional).
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10
Serve as a starter, main or a side dish.
