Preheat oven to 220°C and line a baking tray with paper.
Prepare butternut by halving and scooping out seeds. Place on lined tray with red capsicum. Brush vegetables liberally with EVOO, sprinkle with salt and divide oregano leaves between pieces.
Roast in hot oven for 20 minutes or until softened.
Meanwhile prepare the filling by steaming the quinoa in a double boiler until fluffy. Transfer to a large mixing bowl.
Place eschalots, garlic, parsley and EVOO into a frying pan and gently saute. Toss through the cooked quinoa.
Remove roasted capsicum and pumpkin from oven and allow to cool slightly. Cut the capsicum into pieces.
Add to quinoa, with pistachios, grape tomatoes, feta and lemon juice and stir through.
Fill the centre of each piece of butternut with filling and drizzle with EVOO.
Return to the oven for 10 minutes or until toasted and fragrant.
Serve garnished with additional oregano leaves.
Notes
I have quinoa and I am not afraid to use it! Whether it be black, white or red, I am there. There is an Australian grower of quinoa now and if you can source it, you should certainly try as it is larger, plumper, and of course, we love to support our Aussie farmers. Try this on for size, it certainly proves that real men DO eat quinoa…hearty, and full of flavour.