Ingredients

  • 1 whole pumpkin or 1.3kg butternut squash, peeled and deseeded
  • 2 tbsp avocado oil
  • ½ tsp of cumin
  • 1 tsp smoked paprika
  • salt and pepper
  • 2 tbsp maple syrup
  • 100 g pecan
  • 1 pomegranate
  • 100 g blueberries
  • 1 tin cooked green lentils
  • 2 tbsp olive oil

Method

  1. 1

    Preheat the oven to 200°C. Cut the pumpkin up into big chunks. Rub in the avocado oil, cumin, smoked paprika and a pinch of salt and pepper. Roast in the oven for 40 minutes until golden and cooked through. 

  2. 2

    While this is cooking, place the maple syrup and pecans in a pan. Toast the pecans in the maple syrup for 3 minutes, stirring well until they are golden. Leave to cool. 

  3. 3

    Remove the seeds of the pomegranate. Drain the lentils from the tin. 

  4. 4

    When the pumpkin is cooked through, throw the blueberries, lentils, a pinch of salt and the olive oil into the roasting tray and stir well. Place the tray back in the oven for 5 minutes to roast a little longer then remove and serve with the pomegranates and pecans sprinkled over the top. 

Nutritional Details

Each serving provides
  • Energy 1729kj 413kcal 21%
  • Fat 28.9g 41%
  • Saturates 3.4g 17%
  • Sugars 16.6g 18%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

26.4g carbohydrate 4.1g fibre 9.7g protein

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