These simple meals are great for lunch, dinner and meal prep. Butternut squash made easy! It has all you need to feel satisfied and healthy. Low in fat, complex carbs and protein.
Ingredients:
1kg butternut squash, chunkily diced
1½ tbsp olive oils
1 garlic clove, crushed
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x 400g cans Puy lentils in water
½ red onion sliced
100g bag spinach OR rocket/arugula mix
150g cherry tomatoes, halved
40g Feta cheese or vegan cheese.
1-2 tbsp toasted pumpkin seeds
How to:
+ Heat oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove 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 yours chosen cheese and pumpkin seeds.