Step 1

For the squash: Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Step 2

Spread the chopped squash onto the baking sheets and drizzle 1 tablespoon of coconut oil (or olive oil, if using) over each sheet. Toss to coat. Spread the squash into an even layer (being careful not to overcrowd the squash) and sprinkle with a few pinches of sea salt.

Step 3

Roast the squash until the bottoms are just starting to brown in some spots, about 40 to 50 minutes I don’t bother flipping the squash halfway through roasting, but you can if you’d like.

Step 4

For the salad: Once your squash are about 25 minutes from being done, begin preparing the quinoa. Rinse the quinoa in a fine mesh sieve and transfer to a medium pot. Add 1 3/4 cups water and bring to a simmer over medium-high heat. Reduce heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is tender and fluffy. Once cooked, fluff with a fork and remove from heat. Season the quinoa with salt and pepper to taste (I recommend a generous amount) and stir to combine. Keep the lid on until ready to use so it stays warm.

Step 5

Just before assembly, pit and chop the avocado so it’s ready to go.

Step 6

When the squash is finished cooking, spread the warm quinoa onto a platter or spoon it into a large bowl. While the squash is still hot, spoon it on top of the quinoa before adding the chopped avocado. Garnish with a couple more pinches of salt and a small amount of fresh lemon juice (or lime juice) drizzled over top (you can also try lemon or lime zest for a twist). I use a light touch with lemon juice as it can quickly overwhelm the other flavours. Serve immediately with lemon wedges on the side.