Nutty Quinoa salad
Preheat the oven to 200°C, 400°F, Gas 6. In an ovenproof dish, mix together the butternut squash chunks, the thyme sprigs, and the olive oil and season with salt and freshly ground black pepper. Put in the oven and roast for 30-40 minutes until the butternut squash is tender and slightly caramelised around the edges. Then remove from the oven and set aside. Put the water or vegetable stock or chicken stock, whichever you're using, in a saucepan on a medium heat, and bring to the boil. Add the quinoa and season with salt and freshly ground black pepper. Reduce the heat to low, cover and cook for 10-12 minutes until all the liquid has been absorbed and the quinoa is just tender. Put the almonds on a roasting tray and place in the oven. Roast them for five minutes, tossing them halfway through. Remove the almonds from the oven and chop them very roughly.
When the quinoa is cooked, put it in a bowl with the roasted butternut squash chunks, the chopped roasted almonds, the crumbled feta and the chopped fresh parsley. Taste and add more salt and freshly ground black pepper if necessary, then serve warm, or at room temperature.