First prepare the butternut squash. Preheat the oven to 220°C. Rinse the squash, cut it in half lengthwise, and with a spoon and knife remove the seeds.

Then slit the squash with the tip of a sharp knife and cut a grid pattern by sticking the knife in about 0.5 cm. Brush the two halves of the squash with olive oil. Season with salt and pepper, sprinkle with a little thyme and rosemary and add one or two sprigs of thyme and rosemary on each half.

Cover a dish with baking paper, place the two squash halves, flesh side up.

Bake for about 40 minutes. Keep an eye on the cooking: when you can easily stick the tip of a knife into the squash, you can stop cooking.

Meanwhile, cook the quinoa or cereal mixture according to the time indicated (usually between 15 and 25 minutes).

Cut the cheese into small cubes.

Remove the seeds from the pomegranate half.

Once the squash is cooked, cut it roughly into medium-sized pieces. You can either keep the skin on, or lightly scrape the flesh to loosen it from the skin.

In a large dish, first pour the quinoa (or cereal mixture). Add the squash and cheese pieces, and the pomegranate seeds.

Season with lemon juice, sumac, salt and pepper. Mix well.

Then add the pumpkin seeds and nuts. Then serve hot!