Quinoa with baked pumpkin and pistachios

Ingredients:

• 3 cups acorn squash, diced (unpeeled)
• 2 tsp fresh thyme leaves, coarsely chopped, plus extra for serving
• 5 tbsp. l. olive oil
• 1/4 cup shelled pistachios
• 1.5 cups rinsed quinoa
• 1 tbsp white balsamic vinegar

Preparation:

1. Preheat oven to 200°C (400°F). Toss the pumpkin on a baking sheet with thyme, 3 tablespoons olive oil, 1 teaspoon salt, and freshly ground black pepper to taste to coat well. Bake until very tender, about 30 minutes, stirring halfway through.
2. Meanwhile, place the pistachios on a small baking sheet and toast in the oven until fragrant, about 5 minutes; set aside to cool.
3. In a medium saucepan, bring 4 cups of water to a boil and add the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain and transfer the quinoa to a medium bowl.
4. Add the remaining 2 tablespoons of olive oil, toasted pistachios, roasted pumpkin, and vinegar, mix well, and season with salt and pepper to taste. Sprinkle with thyme leaves. Serve the quinoa warm or at room temperature.