This recipe was featured on Simon Mayo's radio 2 slot. Fantastic ingredients using a ancient superfood

Ingredients
1 medium butternut squash, peeled & cubed.
2 tbsps olive oil Salt & pepper
300g Quinoa
For the Tomato Sauce
2 tbsps olive oil
2 sliced red onions
2 cloves crushed garlic
2 tbsps fresh grated ginger
½ red chilli (keep seeds in & don’t use the little fiery ones!)
400g tin of chopped tomatoes
100ml red wine
150g plain raw cashew nuts
225ml water
2 tbsps tamari (or soy sauce)
1 tbsp maple syrup (to taste)
Handful of chopped coriander

Method
Peel & dice the butternut squash
Mix with olive oil & add salt & pepper to taste
Roast butternut for 20-25 mins until tender on gas 180C
Meanwhile rinse the Quinoa in a fine sieve in cold water & put into boiling water (approx 1 pint – just so it’s covered) & add salt
Simmer for 15 mins, stirring occasionally, until grains expand
Slice red onions & fry in olive oil
Add garlic & ginger & cook for a few mins until soft
Add finely chopped chilli
Add red wine & simmer for a few mins to reduce slightly
Add chopped tomatoes, water, cashew nuts, tamari (or soy sauce) & maple syrup, salt & pepper to taste, & simmer for 15-20 mins

Place Quinoa in a dish with the butternut squash on top, pour over sauce & add chopped coriander.