Roasted butternut squash with quinoa and chickpeas

1. Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Cut the butternut squash in half lengthways. Scoop out the seeds with a spoon. Carefully cut the flesh out, to about 1.5 cm from the skin. Cut the pulp into cubes. Cover a baking tray with baking paper and place the two squash halves and the cubes on it. Drizzle with 2 tablespoons of olive oil. Place in the oven for 30-35 minutes until the squash is soft.

2. Meanwhile, bring the quinoa to the boil in double the amount of water. Simmer for 12-15 minutes until the water is absorbed. Take off the heat. Add the Flora ProActiv Light and mix with a fork.

3. Mix the cranberries, rinsed chickpeas and parsley with the quinoa. Add the juice of the lime and season with some black pepper.

4. Remove the butternut squash from the oven. Gently mix the squash cubes into the quinoa. Spoon the mixture into the hollowed-out squash halves and serve.