Rashmi Sharma Vegetarian meal of roasted butternut squash and lentils with a soy-chili sauce that is delicious, nutritious, and filling. The flavour of the squash is concentrated and made sweeter by roasting.
Roasted Butternut Squash Salad With Soy Balsamic Dressing Recipe | What Is The Recipe Of Roasted Butternut Squash Salad With Soy Balsamic Dressing
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
- olive oil 5 tbsp
- balsamic vinegar 3 tbsp
- soy sauce 1 tbsp
- red chilli 1 seeded and chopped
- garlic 1 clove finely chopped
- runny honey 1 tsp
Instructions
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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. Simmer the lentils for about 15 minutes or until al dente, then drain.
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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.
