Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.