Heat oven to 200C/180C fan/gas 6.
Put the squash on a baking tray and
toss with 1 tbsp of the oil. Season well
and roast for 30-35 mins or until soft.
Meanwhile, heat the remaining oil in
a big saucepan. Add the onion, garlic
and ginger, season and cook for 10 mins.
Add the spice and quinoa, and cook for
another couple of mins. Add the prunes,
lemon juice and stock, bring to the boil,
then cover and simmer for 25 mins.
When everything is tender, stir the
squash through the stew. Spoon into
bowls and scatter with pomegranate
seeds and mint to serve.