This recipe is so lovely so versatile. It is fabulous cold in salads or hot as a side dish. This year it’s been a favourite of mine to make with salads, however with the summer fading away this dish will continue on as a hot dish and fabulous for all sorts of meals! Super easy but big on taste!
Very simply just take a butternut squash and cut into bite size pieces and place in a roasting dish with some rapeseed oil (or other favourite choice oil)
Add chopped garlic, some fresh chilli or dried chilli. A good teaspoon of ground coriander and a good pinch of salt and pepper.
Roast in the oven for 20 mins or until cooked through and then mix through with some cooked puy lentils. Done!