- 1 butternut squash, peeled, deseeded and diced
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g wild and brown rice
- 50g Puy lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 head broccoli, cut into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 50g dried cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 25g pumpkin seeds
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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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.