Ingredients

• Winter squash (butternut, acorn, buttercup, etc.)1/2, cut into wedges, seeded
• Olive oil1 tbsp
• Quinoa1/2 cup
• Broccoli, raw1 cup
• Onions1 red, grated
• Spices, cumin1/2 tsp
• Spices, ground nutmeg1/2 tsp
• Spices, coriander seeds1/2 tsp, ground

Steps

1. 1. Preheat the oven to 180°C (160°C fan-forced) and line 2 baking trays with baking paper.
2. 2. Put the pumpkin into a bowl, add the olive oil and spices and toss to coat. Arrange the pumpkin in a single layer on a lined tray and bake, turning halfway through cooking, for 25 minutes or until soft and caramelized. Remove from the oven and set aside until cool enough to handle.
3. 3. Meanwhile, place the quinoa in a fine-meshed sieve and rinse thoroughly under cold running water. Transfer to a heavy-based saucepan, add 1 cup (250 ml) water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Turn off the heat and set aside, without lifting the lid, for 4 minutes. Fluff the quinoa with a fork and leave to cool. 4
4. 4. Bring a small saucepan of water to the boil. Add the broccoli and cook for2 minutes or until tender. Drain well.
5. 5. Scoop the pumpkin flesh from the skin and place in a bowl. Squeeze the liquid from the grated onion and use paper towel to pat the onion dry. Add the onion, broccoli and quinoa to the pumpkin and mash together until well combined. Dollop teaspoon-sized balls of mixture onto the remaining lined tray.
6. 6. Bake the balls, turning halfway through cooking, for 30 minutes or until golden brown. Serve with steamed vegetables alongside.