Roasted Butternut Squash Salad With Quinoa

1. 1

   Preheat oven to 200u00b0C (400u00b0F).

2. 2

   Rinse and cut squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.

3. 3

   Transfer squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about 1 tablespoon).

4. 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).

5. 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).

6. 6

   Collect the seeds (arils) of the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).

7. 7

   Prepare the honey dressing (optional) by mixing honey, freshly squeezed lemon juice, and extra virgin olive oil.

8. 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.

9. 9

   Squeeze lemon over (optional) or drizzle with honey dressing (optional). Serve as a starter, main or a side dish.

10. 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.

* Per serving · 4 servings · Values may vary.