Preparation time: 25 minutes
Cooking time: 35 minutes
1 medium butternut squash
70ml olive oil + 30ml oil from a tub of soft goat’s cheese
3tsp Halen Môn spiced sea salt
Freshly ground black pepper
4 garlic cloves, thinly sliced
3 tbsp shredded fresh sage leaves
3 tbsp roughly chopped fresh oregano
6 tbsp shredded fresh mint leaves
4 spring onions, thinly sliced
Juice of ½ lemon
200g soft goat’s cheese, chilli or garlic flavour
Preheat the oven to 200ºC/Gas Mark 6.
Wash, seed and cut the butternut squash into roughly 3cm dice. Spread in a baking tin lined with greaseproof paper, drizzle over half the olive oil and sprinkle with the spiced Halen Môn and black pepper. Roast for 20-25 minutes, or until tender.
Place the quinoa in a pan with plenty of boiling water and simmer for 10 minutes; drain in a fine sieve. When dry but still warm, transfer the quinoa to a large mixing bowl.
Heat the remaining olive oil in a small frying pan and fry the garlic for about 30 seconds, or until it turns light golden. Add the sage and oregano and stir as you fry for a minute; watch to make sure that the herbs or garlic don’t burn. Pour the contents of the pan over the quinoa along with the oil from the tub of goat’s cheese.
Next, add the roast butternut squash along with the mint, spring onions, lemon juice and goats cheese. Toss everything together gently. Taste and adjust the seasoning. Serve warm or at room temperature.