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Roasted Pumpkin, Blueberries and Spiced Lentils

Serves 4

100g of blueberries

1 whole pumpkin or 1.3kg butternut squash (peeled and deseeded)

2 tbsp of avocado oil

1 can of cooked green lentils

1 pomegranate

100g of pecans

1 tsp of smoked paprika

½ tsp of cumin

2 tbsp of maple syrup

2 tbsp of olive oil




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.

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 then leave to the side to cool.

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

When the pumpkin is cooked through, throw in the blueberries, lentils, a pinch of salt and the olive oil to 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.