Butternut squash salad by
1 butternut squash, peeled, deseeded and diced
2 tsp olive oil
50g wild and brown rice
50g Puy lentils
1 head broccoli, cut into florets
50g dried cranberries
25g pumpkin seeds
juice 1 lemon
butternut squash, peeled, deseeded and diced
g wild and brown rice
g Puy lentils
head broccoli, cut into florets
g dried cranberries
g pumpkin seeds
Heat oven to 200C/180C fan/gas 6.
Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking.
Drain well, then stir in the cranberries and pumpkin seeds with some seasoning.
Add the squash, pour over the lemon juice and serve.