Chilli ginger squash with kale quinoa

Ingredients

• 500g butternut squash, deseeded and cut into slices
• 2 tbsp rapeseed oil
• 1/4-1/2 tsp dried chilli flakes, according to taste
• 1 medium onion, peeled and sliced into 12 wedges
• 1 red pepper, deseeded and thinly sliced
• 2 garlic cloves, peeled and very thinly sliced
• thumb-sized piece of ginger, peeled and very thinly sliced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 100g uncooked quinoa
• 100g green beans, trimmed and halved
• 100g frozen sweetcorn
• 75g kale, thickly shredded

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