This week we tried two different butternut squash and quinoa recipes. The first was a variant on a standard butternut squash risotto:

Ingredients (per person):

• 50g Quinoa, rinsed.

• 1 clove of garlic

• ½ onion.

• ½ courgette.

• 100g butternut squash.

• 1 tbs cream cheese.

Chop and fry the vegetables. Add the quinoa and boiling water or stock. Simmer gently for 15 minutes. When the quinoa is soft, stir in the cream cheese.

The second recipe came from the BBC Good Food website.

I followed their recipe fairly closely - the only changes were: I fried the squash for a few minutes before adding the spices, and I used passata instead of tinned tomatoes. Oh and I threw in some cooked mince which I had in the fridge. I left out the coriander - I'm not a big fan because I find it sometimes leaves a bit of a strong aftertaste.