Butternut squash salad

Today’s recipes to collect

1 butternut squash, peeled, de-seeded and diced

2 tsp olive oil

50g wild and brown rice 50g puy lentils

1 head broccoli, cut into florets

50g dried cranberries 25g pumpkin seeds juice 1 lemon

1 Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.

2 Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.

TOMORROW’S RECIPE: SPICY CHICKEN & AVOCADO WRAPS