Pumpkin, Zucchini & Quinoa Bake

Pumpkin, Zucchini & Quinoa Bake
Pumpkin, Zucchini & Quinoa Bake

This is a really delicious and warming side, packed full of flavour and nutrition! Perfect for winter when you want to cozy up with a warming dish.

I have been loving warming this up, or just enjoying cold for easy pre-prepared lunches. I hope you really enjoy this recipe because I am hooked!

Pumpkin, Zucchini & Quinoa Bake
serves 4, as a side.

1/2 large Butternut Squash, cut into 1″ cubes
1/2 a Zucchini, quartered and sliced
1/2 an Onion, thinly sliced
1 Tbsp Dried Mixed Herbs
a generous pinch of Himalayan Pink Salt
black pepper, to taste
optional, 1 Tbsp Olive Oil
3/4 cup Quinoa
Vegetable Stock, for cooking quinoa
1 tsp Himalayan Pink Salt
1 Tbsp Dried Mixed Herbs
2 Tbsp Black and White Sesame Seeds

Preheat oven to 200C.
Place all chopped vegetables in a baking dish and add the herbs, salt, pepper and olive oil (if using).
Toss the vegetables to evenly coat them in the herbs. Roast them in the oven for about 30 minutes, or until the vegetables are tender.
Meanwhile, cook the quinoa according to the package directions, but replace the recommended amount of water with vegetable stock for extra flavour.
Once the vegetables have finished roasting and the quinoa has cooked, combine them in a large bowl. Add himalayan salt and mixed herbs. Mix very well to combine. You want to slightly mash the pumpkin through the quinoa so it starts to stick together.
Place the mixture in a 22 x 22 cm baking dish, or similar. Press it down well and smooth out the top. Place in the oven to bake at 200C for about 45 minutes.
Once it has finished baking and the top is nicely browned, sprinkle over the sesame seeds.
Let the bake sit for a few moments before serving.