Warm Maple Roasted Butternut Squash & Lentil Salad
Throughout September we are focussing on Simple & Seasonal ingredients! For this recipe it's another favourite from the garden - Beautiful Butternut Squash!
Here are our top nutritional reasons and benefits of butternut squash!
1. Rich in Vitamins and Minerals
Butternut squash is loaded with essential vitamins and minerals, including vitamin A, vitamin C, potassium, and folate. These nutrients are vital for maintaining overall health, supporting the immune system, and promoting healthy skin, vision, and blood pressure regulation.
2. Antioxidant Properties
Butternut squash contains antioxidants like beta-carotene, which can help protect the body against oxidative stress and reduce the risk of chronic diseases. These antioxidants contribute to healthier skin and may safeguard against age-related eye conditions.
3. High in Fibre
Butternut squash is an excellent source of dietary fibre, which is essential for digestive health. Fibre aids in regular bowel movements, prevents constipation, and helps maintain a feeling of fullness, making it useful for weight management.
4. Low in Calories
Butternut squash is a low-calorie vegetable, making it a suitable choice for those aiming to manage their calorie intake. One cup of cooked butternut squash contains only around 63 calories.
5. Rich in Complex Carbohydrates
Butternut squash is a source of complex carbohydrates, which provide steady energy and help maintain blood sugar levels. Unlike simple sugars, complex carbohydrates are digested slowly, providing sustained energy throughout the day.
11 ingredients | 30 minutes | 2 servings
140gm Butternut Squash (chopped into 1 cm cubes)
4ml Avocado Oil
750ml Sea Salt (divided)
20gm Maple Syrup
30ml Extra Virgin Olive Oil
15ml Apple Cider Vinegar
198gm Lentils (cooked, from the can)
2 White Onion (chopped)
15gm Dried Unsweetened Cranberries
8gm Parsley (chopped)
1. Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
2. Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with maple syrup.
3. Return to the oven for an addition 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize.
4. While the butternut squash is roasting, whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt in a large mixing bowl.
5. Once this is bound together, fold in the lentils, onion, cranberries and parsley. Season with salt and pepper to you own liking.
6. Remove the butternut squash from the oven and gently fold it through your mixture. Divide between two plates and serve and enjoy!
Hints & Tips
Leftovers - store in an airtight container in the fridge for up to 5 days.
Want to make more - simply double the quantities for 4 x servings instead.
No maple syrup - use honey instead.
No butterbut squash - use sweet potato or carrots instead.
No cranberries - use raisins or dates instead.
Want more greens - add a handful of chopped spinach or celery (or both!)