Roasted butternut squash with quinoa and chickpeas

Method

1. Preheat the oven to 200ºC/180ºC Fan/Gas mark 6. Cut the butternut squash in half lengthways. Scoop out the seeds with a spoon. Carefully cut the flesh out, to about 1.5 cm from the skin. Cut the pulp into cubes. Cover a baking tray with baking paper and place the two squash halves and the cubes on it. Drizzle with 2 tablespoons of olive oil. Place in the oven for 30-35 minutes until the squash is soft.
2. Meanwhile, bring the quinoa to the boil in double the amount of water. Simmer for 12-15 minutes until the water is absorbed. Take off the heat. Add the ProActiv Light and mix with a fork.
3. Mix the cranberries, rinsed chickpeas and parsley with the quinoa. Add the juice of the lime and season with some black pepper.
4. Remove the butternut squash from the oven. Gently mix the squash cubes into the quinoa. Spoon the mixture into the hollowed out squash halves and serve.

Method – Air Fryer

1. Cut the butternut squash in half lengthways. Scoop out the seeds with a spoon. Carefully cut the flesh out, to about 1.5 cm from the skin. Cut the pulp into cubes. Cover a baking tray with baking paper and place the two squash halves and the cubes on it. Drizzle with 2 tablespoons of olive oil.
2. Air fry the cubes at 190°C for 18-20 minutes and the halves (cut to fit) for 25-30 minutes until soft.
3. Cook the quinoa on the hob: bring the quinoa to the boil in double the amount of water. Simmer for 12-15 minutes until the water is absorbed. Take off the heat. Add the ProActiv Light and mix with a fork.
4. Mix the cranberries, rinsed chickpeas and parsley with the quinoa. Add the juice of the lime and season with some black pepper.
5. Remove the butternut squash from the oven. Gently mix the squash cubes into the quinoa. Spoon the mixture into the hollowed out squash halves and serve.