2 large butternut squash, cut in half length ways and seeds removed
Olive oil
Salt and pepper to taste
1 red onion, diced
2 teaspoons cinnamon
2 teaspoons cumin
250g red and white quinoa
200g fresh cranberries  
100g feta cheese, crumbled
2 tablespoons chopped mint, plus extra for garnish


Preheat your oven to 180C.
Cut the two butternut squash in half length ways and remove the seeds using a spoon. Drizzle with a little olive oil, sprinkle over some salt and pepper and roast for 1 hour in your preheated oven.
About 10 minutes before the butternut squash is due to come out of the oven, gently fry the diced onion in 2 tablespoons of olive oil for 5 minutes, then add 2 teaspoons cinnamon and 2 teaspoons cumin and fry for 1 more minute.
Add the quinoa and stir to coat the quinoa in the onions and spices. Turn off the heat, add most of the cranberries and feta, and 2 tablespoons of chopped mint and stir gently.
Take the butternut squash halves out of the oven and scoop out the flesh, leaving a ½ cm border. Roughly chop the flesh and add it to the quinoa mixture. Fill the butternut squash halves with the quinoa mixture and top with the remaining cranberries and feta.
Cook the stuffed butternut squash halves for 10-15 until the feta is brown on top and the filling is warmed through. Sprinkle with extra mint and serve.

recipe and photo from Eb Gargano at