Canadian Maple Roasted Butternut Squash and Lentil Salad

Shopping list

• 600 g butternut squash — peeled and diced into 2cm cubes

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• 2 tbsp olive oil

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• 2 tbsp maple syrup

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• 150 g dried green lentils — rinsed

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• 500 ml vegetable stock — dairy-free

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• 30 g pumpkin seeds

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• 1 tsp Dijon mustard

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• 1 tbsp apple cider vinegar

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• 3 tbsp fresh parsley — chopped

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Toss the butternut squash cubes with 1 tablespoon olive oil and the maple syrup. Spread on a lined baking tray and roast for 25– 30 minutes, turning halfway, until golden and tender.

3. 3

   Meanwhile, place the lentils and stock in a saucepan. Bring to the boil, then reduce the heat and simmer for 18– 22 minutes until the lentils are tender but still hold their shape. Drain any excess stock and set aside.

4. 4

   Toast the pumpkin seeds in a dry frying pan over medium heat for 2– 3 minutes, stirring often, until lightly golden. Remove from the heat.

5. 5

   In a small bowl, whisk together the Dijon mustard, apple cider vinegar, remaining 1 tablespoon olive oil, salt and pepper.

6. 6

   In a large serving bowl, combine the roasted squash, cooked lentils and toasted pumpkin seeds. Drizzle over the dressing and toss gently.

7. 7

   Scatter with chopped parsley and serve warm or at room temperature.