Hokkaido Squash, Roquefort & Quinoa

Ingredients

• 1 Onion Squash (Hokkaido Squash) or Butternut Squash (chopped into chunks)

• 100g Quinoa (or spelt, or pearl barley)

• 250g Unpasteurised Roquefort

• Bulb of Garlic

• Herbs: parsley or chives

• Plum or Cherry Tomatoes (halved)

• 1 lemon

• Extra virgin olive oil

• Walnuts (toasted)

Method

1. Chop up and drizzle squash with olive oil, salt and pepper and roast at 200 degrees. You want to roast until it is slightly crispy (~40 minutes)

2. Meanwhile toast and cook your quinoa. Leave it in boiling water only for a few minutes, so that it retains it’s bite. If using barley or spelt, this takes more like 45-60 minutes at a simmer.

3. When the squash has been in for about 20 minutes, throw in your garlic cloves (no need to peel or chop) and tomatoes. Leave to roast for another 15-20 minutes.

4. When the quinoa (or spelt/barley) is done, rinse this with lots of cold water so it retains its bite and avoids clagginess

5. Then, toss the quinoa in lots of olive oil (4 tablespoons) and the juice of your lemon. Stir through it chopped parsley or chives (or both)

6. Serve the quinoa with the warm roasted squash and tomatoes, with walnuts and roquefort on top