Quinoa With Roasted Winter Vegetables and Pesto

INGREDIENTS

1 lb

winter squash, peeled and cut in 1 1/2-inch chunks

1/2 lb

carrots, peeled, quartered and cut in 2-inch lengths

1/2 lb

brussels sprouts, trimmed and cut in half through the stem

1/2 lb

turnips, peeled and cut in wedges

2 tbsp

extra virgin olive oil

Salt

freshly ground pepper

1 cup

quinoa

1/4

to ⅓ cup pesto or pistou