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QUINOA WITH ROASTED BUTTERNUT SQUASH

Prep/Cooking Time: 30-45 Minutes

Ingredients

• 2.5 Kilo Butternut squash
• 800g Red onion
• 120g Red chili
• 100g Olive oil
• 10g Salt
• 5g Pepper

Instructions

• Peel and deseed the butternut squash
• Peel the onion keeping the core intact
• Remove the stems from the chili
• Now cut the Squash into pieces roughly 3" in length by 1/2"
• Also cut the red onion to a similar size, aim for an average size onion into 10 pieces (through the root)
• Roughly chop the chilies with the seeds in,cut to a size that will cook in a similar amount of time as the others
• Once all the vegetables are cut add the olive oil, salt and pepper
• Toss well and place on a baking sheet
• Cook at 190c untill the edges begin to char and the butternut squash begins to soften
• Once cooked remove from the oven and leave to cool at room temperature
• Only when cold can the squash be placed into storage containers