your oven to 425 degrees and put the butternut squash in a roasting
dish. Drizzle with one tablespoon of olive oil and sprinkle with a
teaspoon of salt then shake the dish to coat all the pieces.
Roast on the top rack of the oven for about 50 minutes – after 40 minutes, scatter the pumpkin seeds over the squash
get your quinoa on the boil. Rinse it first then put in a large
saucepan and pour over 800ml boiling water, simmer for 15-18 minutes (pay attention to your pack instructions, they may well vary)
the quinoa and put it back in the saucepan but off the heat. Swirl
through the lemon juice, garlic and remaining olive oil.
your squash is cooked through, add about three quarters of it to the
quinoa and leave the rest in the dish in the oven on full whack to get
nice and crispy, it’ll just want another 5 minutes or so.
the feta onto the quinoa and squash and stir through, once the rest of
the squash has crisped up nicely scatter it over the top and snip those
chives on there.