Instructions

1. Preheat the oven 200°C/400°C/Gas Mark 6.
2. Peel and chop the squash and beetroots into 2-3cm dice. Place onto a baking tray and coat in 2 tablespoons of the olive oil. Season with some salt and pepper and roast in the oven for 45 minutes until the edges are caramelised.
3. Wash the spinach and wilt by steaming for 2 minutes and set to one side for later.
4. Heat the remaining 1 tablespoon of olive oil in a casserole and add the chopped onions and garlic, cook for 3-4 minutes until lightly golden.
5. Rinse the quinoa under running water, drain and add to the casserole along with the chilli flakes, thyme and white wine. Pour in the stock and bring to the boil. Reduce the heat to maintain a simmer and cook for 15 minutes until the liquid has been mostly absorbed. Stir occasionally.
6. Stir in the grated Parmesan. Once melted, lightly stir in the wilted spinach and roasted vegetables.
7. Break the blue cheese into small pieces and scatter on top of the risotto.