Categories
 20Mins Prep Time |
 25Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 1 head Broccoli cut into florets
- 60 g Rice Brown
- 50 g Cranberries Dried
- 60 g Puy Lentils
- 1 Butternut Squash (peeled deseeded and diced)
- 1 Lemon Juice
- 2 tbsp olive oil
Cooking Instructions
- Heat oven to 200c.
- 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.
- Spread the squash over a large baking tray, drizzle over the oil and bake for 35 mins or until tender.
- Bake the seeds for about 10 mins until they start to pop.
- 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 add some seasoning. Add the squash, seeds and squeeze over the lemon juice and serve.
- Butternut squash is beautiful simply roasted like in this recipe, although it can also be a great substitute for meat in a curry and it makes a beautiful soup. This recipe has a great natural protein base coming from the squash, broccoli and lentils and minimal carbs from the brown rice so is ideal meal for after a training session… it also fills a lunchbox very well for the next day’s smash and grab lunch.