Roasted Butternut Squash Salad

 Ingredients

1 Butternut Squash (peeled, deseeded and diced)
2 tbsp Olive Oil
2oz Brown Rice
2oz Lentils
1 head Broccoli (cut into florets)
1.5oz Dried Cranberries
Lemon Juice

Method

1.Heat oven to 200c.
2.Clean off the stringy membrane from the seeds, wash the seeds in a sieve and dry using kitchen paper, lightly oil a flat baking sheet and spread the seeds on it.
3.Spread the squash over a large baking tray, drizzle over the oil and bake for 35 mins or until tender.
4.Bake the seeds for about 10 mins until they start to pop.
5.Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking.
6.Drain well, then stir in the cranberries and add some seasoning. Add the squash, seeds and squeeze over the lemon juice and serve