1butternut squash, cut into small cubes with the skin left on
2tablespoonsolive oil(or sub rapeseed, vegetable or coconut oil)
Salt + pepper, to taste
For the roasted red pepper sauce:
1red pepper, de-seeded and cut into cubes
2tablespoons pine nuts
1teaspoondried oregano
2tablespoonsof lemon juice
1cloveof garlic
Salt + pepper, to taste
Pinchof cayenne chilli pepper, to taste
To serve:
Avocado, sliced
Olives
Cherry tomatoes
Seeds(pumpkin seeds, pine nuts or sunflower seeds)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Mix together quinoa and buckwheat in a pan and cook according to instructions on packet
Place the butternut squash on a baking tray (lined with baking paper if you wish), drizzle with olive oil and season with salt and pepper. Bake in oven for 30-40 minutes until soft and golden brown
For the roasted red pepper sauce:
Place the red pepper on a separate baking tray, (lined with baking paper if you wish) drizzle with olive oil and bake in oven for 20-30 minutes until soft and slightly charred
Once done, add the roasted red peppers and all other ingredients for the sauce to a food processor or blender (or hand-held blender) and whizz until mostly smooth but you can leave it slightly chunky for texture
To serve:
Lay out the quinoa and buckwheat base in a bowl and top with roasted butternut squash, olives, sliced avocado, a generous dollop of the roasted red pepper sauce and sprinkle with seeds