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roasted butternut squash salad with soy balsamic dressing

Name: roasted butternut squash salad with soy balsamic dressing
Total time: 25 min
Ingredients: 1kg, peeled and cut into 2cm cubes; 100g; 100g; 1 tsp, toasted; 6, sliced; olive oil 5 tbsp; balsamic vinegar 3tbsp; soy sauce 1 tbsp; red chilli 1, seeded and chopped; garlic 1 clove, finely chopped; runny honey 1 tsp

25 minutes
serves 4
Easy

A great-tasting, healthy and satisfying vegetarian dinner of roasted butternut squash and lentils in a soy chilli dressing. Roasting the squash concentrates and sweetens the flavour.

January 21, 2015 at 9:15 am

Ingredients

butternut squash 1kg, peeled and cut into 2cm cubes
olive oil
Puy lentils 100g 
rocket 100g 
sesame seeds 1 tsp, toasted
spring onions 6, sliced

soy dressing

 olive oil 5 tbsp
balsamic vinegar 3tbsp 
soy sauce 1 tbsp 
red chilli 1, seeded and chopped
garlic 1 clove, finely chopped
runny honey 1 tsp

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking.
Step 2

Simmer the lentils for about 15 minutes or until al dente, then drain.
Step 3

Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.