Roasted Butternut Squash Filled with Fresh Pesto and Quinoa

Ingredients: Serves 3

1 butternut squash
3 round courgettes
1 cup of uncooked quinoa
2 leeks
6 mushroom
1 bunch of basil, coriander
1 cup of hazelnuts
3 cloves of garlic
olive oïl
Cherry tomatoes


De-seed the squash, drizzle with olive oil, sprinkle with salt and roast at 180 degrees for about 30 mins. While that cooks, boil some water and cook the quinoa. Put all the herbs, hazelnuts and 2 cloves of garlic into a blender and mix, slowly adding olive oil, until you reach your desired consistency. Add some salt and a squeeze of lemon juice. Next, chop the mushrooms and leftover garlic and fry them in a little olive oil for a few minutes, and boil the leeks for a few minutes. When they are cooked, mix them with the mushrooms, quinoa and pesto.

Scoop the middles out of the courgettes and stuff them with the quinoa mix. Remove the squash from the oven, fill the two halves with quinoa, and then bake the squash, courgettes and cherry tomatoes for another 10-15 minutes before serving.

Made by Serena from @