This dish makes a hearty winter salad thats full of nutrients or it can be a perfect side dish to a main course. The delicious sweet and chewy honey roasted butternut squash goes perfectly with the slight crunch from the pumpkin seeds. A tasty combination with the creamy goats cheese and puy lentils. The butternut squash can be roasted in simple chunks or in lovely crescent shaped slices for a quirkier presentation. Go a step further and roast the butternut with garlic cloves, fresh thyme and rosemary leaves for a winter earthiness. Great served with crumbled blue cheese and toasted chopped walnuts to!
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Serves: 2
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Prep time: 10 mins
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Cooking time: 30 mins
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Total time: 40 mins
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Skill level: Easy peasy
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Costs: Mid-price
That’s goodtoknow
For something with a little more kick scatter the butternut squash with a tsp chilli flakes!
Ingredients
- 1 small butternut squash, peeled, deseeded & chopped
- 1tbsp olive oil
- 2tbsp honey
- 400g tin puy lentils, drained and rinsed
- 75g soft goats cheese
- 100g spinach leaves
- 3tbsp pumpkin seeds
Method
- Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the butternut squash on a large baking tray, season well and toss in the olive oil. Roast for 20 mins before drizzling with the honey and returning to the oven for a further 10 mins until tender.
- Toss gently with the puy lentils and goats cheese. Serve on a bed of spinach and scatter with the pumpkin seeds
By Mima Sinclair
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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