Method:

1. Preheat the oven to `180°C.
2. Slice the butternut squash lengthways down the middle and scoop out the seeds*.
3. Drizzle the squash with olive oil and rub in the rosemary, oregano, salt and pepper. Place on a baking tray and roast in the oven for 45-60 minutes (depending on the size of the squash).
4. Whilst the squash is in the oven, cook the quinoa as per the cooking instructions in the stock powder.
5. Once the quinoa is cooked stir through the pine nuts, cranberries, chopped chestnuts, salt and pepper and stir well.
6. Once the butternut squash is cooked, scoop out some of the flesh to make the well larger and stuff with the quinoa mix. Finish off with a fresh sprinkle of coriander. Serve and enjoy!

*Top tip – remove the butternut squash fibres from the seeds and lay them on a roasting tray. Drizzle with olive oil, salt and pepper and roast in the oven for 25-30 minutes. Enjoy as a snack or serve as croutons in soup! For a more eye-watering dish opt for tri-colour or black and white quinoa!