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1
Preheat oven to 200u00b0C (400u00b0F).
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2
Rinse and cut squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.
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3
Transfer squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about 1 tablespoon).
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4
Bake 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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5
Meanwhile, rinse quinoa and transfer it in a small/medium sauce pan. Cook according to the package instructions (I use 1 part quinoa, 3 parts water).
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6
Collect the seeds (arils) of the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).
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7
Prepare the honey dressing (optional) by mixing honey, freshly squeezed lemon juice, and extra virgin olive oil.
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8
Once the squash is cooked throughout and has a nice brown color, take it out from the oven. Transfer to a serving plate/bowl or serve on a baking tray (this way the salad stays warm for longer). Throw in pomegranate seeds, quinoa and diced avocado.
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9
Squeeze lemon over (optional) or drizzle with honey dressing (optional). Serve as a starter, main or a side dish.
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10
Note: Some shops might sell butternut squash peeled and sliced. If you buy this, then you can reduce the amount of squash by about 200 grams or 7 ounces.
