This delicious recipe from @galleyofgail fits perfectly with a healthier lifestyle and less waste.
Preparing this recipe is incredibly easy. While the pumpkin is in the oven, prepare the quinoa and make a delicious salad with it. This is what you call delicious and responsible enjoyment!
Preheat the oven to 220C.
Slice butternuts in halve. Remove the seeds, drizzle with oil and season with salt. Bake for 50 – 55 minutes until butternut is soft.
Rinse the quinoa thoroughly under water. Add water and quinoa to a pan and bring to boil while stirring. Cook for 10minutes.
Remove from the heat and let it steam for another 10minutes with the lid on.
Chop walnuts, cranberries and apricots in smaller pieces and add to quinoa. Stir in the goat's cheese.
Remove the butternut from oven. Allow to cool and then scoop out the flesh. Lower the heat of the oven to 180C.
Fill the empty butternuts with 1/3 of the butternut flesh and top with quinoa mixture.
Drizzle with maple syrup, return to the oven and bake for another 10 minutes. Serve with a green salad.