Step 1

Preheat the oven to 350F/180C.

Step 2

Place the peeled and cubed butternut squash together with the diced zucchini and bake in the oven for 25 min, or until cooked.

Step 3

Add quinoa, butternut, and zucchini to a skillet and cook for another minute or so until everything is warm.

Step 4

Whisk together the lemon juice, zest, dill, paprika, and red pepper flakes in a small bowl.

Step 5

Either transfer this mixture to a bowl or leave in the skillet and add the dressing and pine nuts/pumpkin seeds. Toss to combine, taste, and adjust salt and pepper as needed.

Step 6

Serve warm or cool in the fridge for 30 minutes.