Instructions

1. Pre-heat oven to 220°C/200°C fan assisted/gas 7.
2. Scoop out the seeds from the butternut and discard. Brush with a bit of olive oil and sprinkle with salt then loosely wrap the butternut half in tinfoil. Place on a large baking tray then roast for 1 hour.
3. While the butternut is roasting, start preparing the stuffing. Rinse the quinoa well under cold running water, leave to drain. Transfer to a small pot. Cook according to the package instructions, but using the stock instead of water to cook with. Once cooked, transfer to a medium sized bowl.
4. Heat a small frying pan on medium heat with a drizzle of olive oil. Sauté the chopped onion until tender, stirring occasionally. Add the cooked onion and dried cranberries to the quinoa. Give a quick mix to stir through. Set aside until the butternut has been cooked.
5. Once the butternut is cooked, remove from the oven and leave to cool on a wire rack for about 10 minutes, then open the tinfoil and leave too cool just until cold enough to easily handle. Use a spoon to scoop out some of the flesh from the neck of the butternut but be careful not to scoop right down to the skin.
6. Add the scooped-out butternut to the quinoa and mix through, breaking up large pieces of butternut with a fork. Taste for seasoning and add salt if needed. Spoon the quinoa stuffing back into the hollow of the cooked butternut.
7. Return stuffed butternut to the oven for 10 minutes at 180°C/160°C fan assisted/gas 4 to heat the stuffing through. Transfer butternut to a serving dish then crumble feta on top.