- 150g dried red lentils
- A bunch of spring onions
- 2 vine tomatoes
- 2 garlic cloves
- A thumb of ginger
- 1 tsp turmeric
- 1 tbsp Bombay spice blend
- 1 butternut squash
- 100g baby leaf spinach
- 2 tbsp sunflower oil
- Sea salt
- Freshly ground pepper
- 600ml cold water
- 1.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.
- 2.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.
- 3.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.
- 4.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.
- 5.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.
- 6.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.
- 7.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.
- 8.
Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.