Butternut squash salad

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N/A

Serves 4

Source

Ingredients

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

Method

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.