Ingredients

The following ingredients have 4 Servings
  • 1 Large Pomegranate
  • 2.2 pounds Butternut Squash ((1 kg))
  • 1 cup Quinoa (, rinsed)
  • 2 Medium Avocados
  • 1 teaspoon Salt (+ some extra)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 Lemon ((optional))
  • 4 teaspoons Honey
  • 4 teaspoons Freshly Squeezed Lemon Juice
  • 3-4 teaspoons Extra Virgin Olive Oil

Instruction

  • Rinse and cut the squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.
  • Transfer the squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about a tablespoon).
  • Bake in a preheated oven at 400°F/200°C 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).
  • 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).
  • Deseed the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).
  • 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.
  • Once the squash is cooked throughout and has nice brown color, take it out from the oven.
  • 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.
  • Squeeze half a lemon over (optional) or drizzle with honey dressing (optional).
  • Serve as a starter, main or a side dish.