- 1kg butternut squash, chunkily diced
- 1½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 2 tsp thyme leaves
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tsp wholegrain mustard
- 2 x 400g cans Puy lentils in water
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- ½ red onion sliced
- 100g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 150g cherry tomatoes, halved
- 40g Cheshire cheese
- 1-2 tbsp toasted pumpkin seeds
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Heat oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the Puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.