Instructions

1. Preheat the oven to 180°C.
2. Peel the squash, remove the seeds, measure out 500g, then cut into 2 cm cubes. Scatter these onto a baking sheet, then drizzle with half the oil, the soy sauce, honey and sprinkle with cumin. Add the garlic cloves and the thyme leaves. Toss well, then roast in the oven for about 35 minutes, turning them once.
3. Meanwhile, the soak the quinoa grains in cold water. After 20 minutes drain, then cook in the stock for 15 to 20 minutes. When the broth is completely absorbed by the grains, turn off the heat, cover and rest for 5 minutes.
4. When the squash is cooked, add the drained chickpeas, season with salt and pepper, then put the tray back in the oven to warm through.
5. Squeeze 2 garlic cloves out of their skin, and mix with the remaining oil and sherry vinegar.
6. Mix the quinoa with the roasted squash, chickpeas and their cooking juices, then toss with the dressing. Serve with the pumpkin seeds scattered on top and perhaps some crumbled cheese.